Domaine Gioulis Sofos Red 2018
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The color is ruby with violet tinges. The nose has aromas of cherry, red forest fruits and discreet spicy notes. The palate has a well balanced acidity and a medium plus body; fragrant of fresh blackcurrant - blackberry fruit, red pepper and hints of black chocolate. It has a medium-length finish with firm tannins.
Pair this wine alongside Blue and Camembert cheeses, roasted beef, duck or a spicy pasta dishes.
Domaine Gioulis produces unique and high-quality Greek organic wines. In 1993, George Gioulis agronomist – oenologist, with studies at the University of Bordeaux, founded the winery Domaine Gioulis and planted his first vineyard of Cabernet Sauvignon in his place of origin, Klimenti. This vineyard is one of the first organic vineyards in Greece.
Domaine Gioulis SA is situated in the province of Corinth, close to the valley of Nemea on the Peloponnese peninsula. The brothers George and Konstantinos Gioulis together with the second generation Dimitris and Ermioni take care of the only Greek winery that holds the NOP certification. Their dedication to preserve their Greek wine-making heritage is matched with their commitment to producing quality Greek organic wines.
The village of Klimenti, where the winery and the vineyards are located is built on the green slopes of the Mount Ziria, in northern Peloponnese, at an altitude of 900 meters and at a distance of 42 kilometers from Corinth city. It is one of the oldest villages of Corinth department, built in 1400 AD. Klimenti, adjoins the mountainous vineyards of the Protected Designation of Origin Nemea, while in 1994 was recognized by the Ministry of Agriculture, as a Protected Geographical Indication (PGI) Klimenti.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
A large southern region of Greece, the Peloponnese contains the famous appellations of Nemea and Mantineia. While connected to the mainland by a tiny strip of land, essentially the region is a large Mediterranean island and excels in the production of red wine from Agiorghitiko, white from Moscofilero and sweet wine from the Mavrodaphne grape.