Krasia Kapardeli, creates for you the best tasting result by sealing it in a bottle, where the art of tradition encounters Greek cuisine.
Texture and taste
Two elements whose union equals the ultimate dining experience.
For Food & Wine pairing experts the secret lies in understanding the balance of food and wine.
With a long history, and literally a significantly successful one, wine stands deservedly not just as an accompaniment to a fine meal but as the ultimate star of lively discussions around a table.
With characteristic ease, banqueters exchange information about varieties, harvest years, aromas and aftertastes, commemorating successful gastronomic delights.
The historical wine shop in Patra with its fine grape varieties
With abundant and excellent quality grape varieties on the wine road carved by Nemea, the land of Aigialeon, Aegialeia and the valley of Feneos and wonders, Ziria, the family business Krasia Kapardeli has been leading the developments in the wine industry since 1992.
A special feature of their products is nothing else but the enriched taste and special aromas that explode on the palate granting unique sensations. The expertise and the inheritance of the legacy from generation to generation, make Krasia Kapardeli the best choice for your cellar.
Αcquiring a notable presence of Krasia Kapardeli in international competitions and wine festivals with the participation of more than 2,500 wines from 25 countries around the world, the family business won the Gold award in the Moschofilero (Molpi) category in 2018 in Germany. At the 21st international competition in Thessaloniki and in the Merlot category (Arosi), the family business won the silver medal while the success of their products continued in Frankfurt in 2022 where in the Rosé category (Rosé olive) Mavro Kalavritino-Roditis stood out claiming a silver award.
The motivation that ‘colours’ their professional everyday life is none other than the desire of Tasos and Stavros to bring the Greek public in contact with the varieties of wines available in our country. Wine for them is a world of exploration, creation, love, tradition aspiring to achieve everything new. As a living organism, wine invites us to new paths of knowledge. After all, that is essentially its beauty.
Bottled (0.750 ml)
Dry white Moschofilero (Molpi)
Merlot red dry (Arosi)
Rosé semi-sweet Moschato Hamburg with Merlot Ariadni
New series – ELXIS
Dry White (Roditis)
Red Dry (Agiorgitiko-Merlot)
Rosé dry (Roditis- Black Kalavritino)
Premium Wine
Malagouzia
Agiorgitiko
The secrets of wine tasting – Step by step
Appearance – Color
Pour a small amount of wine into your glass (we mean a wine tasting glass or even a good wine glass). It is important that the glass is colourless and transparent.
Aroma
Bring the glass to your nose. Do not hesitate to put your nose in the glass (ideally without dipping it in the wine). Smell and then gently and swirl your glass for 2-3 seconds.
Why?
Because the aromatic compounds of wine are volatile. With this movement these are released and reach your nose.
Smell again. Isn’t it different? If the wine you are tasting is white, look for aromas of fruit, citrus, green vegetables, herbs, white flowers and even butter!
On the other hand, In red wines, look for aromas of red and black fruits, vegetables and flowers. If the wine has passed through a barrel you will also get a whiff of aromas of caramel, smoke and spices.
Taste
Taste the wine by adding a small amount in your mouth and swish it around so you can savour it as best as possible without swallowing it. Try to turn it around in your mouth so that it connects with every surface, from the tongue to the palate.
Can you discern its sweetness, aromas, acidity, body and tannins (in reds)?
With a second sip, try to suck in some air to release its aromas. At first it won’t be that easy, so be careful not to stifle.
And now the aftertaste…
The aftertaste is the time the wine’s taste remains in the mouth after you swallow it. Does it stay in the mouth for a while or does it vanish as soon as you swallow?
Conclusion
What is a good wine anyway? A good wine should be balanced, complex and have a pleasant and long aftertaste. You liked it; Is it a wine you will remember or choose again? Experiment to find exactly what you prefer and you might be surprised!
As modern bon vivants, Tasos and Stavros from Krasia Kapardeli wished to create a special ‘alliance’ of the local vineyard with the creative Greek cuisine by inviting Executive Chef Konstantinos Koveos to compile a matching menu accompanied by a unique Moschofilero and an aromatic rosé with Merlot and Moschato Hamburg varieties.
Grilled octopus with Santorini fava beans, rock samphire and carob honey
A classic appetiser of Greek gastronomy, which is combined with some of the top ingredients of our country, such as carob honey and rock samphire. We chose to combine it with “Molpi” an aromatic, crisp Moschofilero.
For the octopus
- 1 octopus about 2 kg
- 1 cinnamon stick
- 50 ml red vinegar
- black peppercorns
For the fava beans
- 500 gr. fava beans
- 1 dry onion cut into 6
- 1 carrot coarsely chopped
- ½ tablespoon turmeric and cumin
- 50 ml olive oil
- Juice of 1 lemon
- Salt and pepper
Cooking instructions
Place the octopus in a pot and add vinegar and pepper and simmer for 1 hour until it gets a softened mixture. If you notice that the mixture is not moisture enough, add little water. Remove from the pot and let it cool.
Before cooking fava beans, rinse well in a strainer.
In a pot, add some olive oil and saute the carrot, add the spices and fava beans. Add 1 ½ litres of water and simmer until is softened. When it is ready, put it through a blender, adjusting its taste with salt and pepper and its texture with oil and lemon.
Serving
Before serving, cook the octopus through a hot grill or griddle for 2-3 minutes on each side, lightly oiled until it gets a brown color.
Serve with fava beans and octopus and finish with a few drops of carob honey, kritamo leaves, capers and a few drops of olive oil.
Panna cotta with forest fruits and pistachio crumble
A crisp and fruity dessert that we chose to serve with “Ariadni”, an aromatic, exotic rosé, accompanied ideally with red fruits.
For the panna cotta
- 150 ml milk
- 350 ml dairy cream
- 1 tablespoon vanilla extract
- 80 gr. sugar
- 2 sheets of gelatine
For the forest fruits coulis
- 250 gr. forest fruits
- 100 gr. sugar
- A little vanilla extract
- Juice of ½ lime
For the peanut crumble
- 100 gr. butter
- 120 gr. flour
- 80 gr. sugar
- 50 gr. pistachio
- 1 gr. salt
Cooking instructions
Start with the crumble by mixing all the ingredients in a blender, spread them on a tray with non-stick paper and bake in a preheated oven at 170 degrees for approximately 15 minutes.
To prepare fruits coulis, take a saucepan and add the forest fruits, vanilla, juice and sugar and place on the fire. When is boiled, remove and put through a blender.
Place the gelatines in a bowl with cold water to soften them. In another saucepan, add milk, sugar, vanilla and 150 ml of the cream. Place on the heat and bring to a boil. Remove from heat.
Add the remaining cream, mix, add the gelatines and pass through a fine sieve. Divide into cupcakes and freeze for at least 3-4 hours.
Serving
Serve the crumble on the plate, with the panna cotta on the top along with the fruits coulis. Decorate with fresh fruit and mint leaves.
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