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Harlaftis estate

SAUMON 2015 – DOMAINE CHARLAFTIS

Name: Saumon 2015 – Domaine Charlaftis
Brand: Harlaftis estate
Availability: Discontinued

Achladia , Nemea

SORRY GUYS, WE RAN OUT OF THIS ONE

A delightful and different Cabernet Sauvignon !

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Why do we love it?

Many people know and love the classical Cabernet Sauvignon by Domain Charlaftis. This wine, though, is a totally a different story. Get ready to taste a different version of the french variety.

Determing a new colour category, Saumon 2015 by Domain Charlaftis provokes not only with its playful mood of colour and label but also with its unique tasteful experience. Under the supervision of the known and pioneering oenologist Panos Zouboulis, Cabernet Sauvignon gave a uniquely simple, fine and elegant wine which will brighten beautiful nights as an aperitif and accompany sea food dishes and hellenic snacks.

COLOR

AROMA

BODY

ACIDITY

Tastes Like

In the glass , its colour is a provoking bright salmon – pink.

Delicate aromas of strawberry, rose–water, turkish delight and citrus make their presence more and more intense as time passes.

In the mouth, it is rich and oily with perfectly balanced acidity. The light sweetness highlights the rose turkish delight which stands out followed by lime and plum allusions. The long – lasting aftertaste leaves a sweet and fruity sense in the mouth.

Technical stuff

Color:	rose
Type:	dry
Year:	2015
Alcohol:	13 %
Origin:	Achladia , Nemea
Variety:	Cabernet Sauvignon
Aromas:	strawberry, rose water, turkish delight, citrus
Bottle Size:	750ml
Barrique:	-
Serving temperature:	10°C
Aging:	3 years
Closure:	Cork
Organic:	No

SAUMON 2015 – DOMAINE CHARLAFTIS

PAIR IT

Combine it with stuffed squid, roast octopus with broad/fava, stuffed tomatoes with rice

Stuffed squids

1/2 kg squids
2 Onions finely chopped
1 leek finely chopped
1 red Florina pepper
1 cup rice
1/2 cup white wine
Olive oil
Salt
Pepper

Clean the squids by removing the plastic membrane and their skin. Remove the heads, place them separately on a plate, and chop them.

Saute onion and leek in a pan. Add the chopped tentacles to the mixture and finally the rice. Saute them together for a few minutes. Pour a glass of white wine in the pan. Pour in the mixture the chopped Florina pepper, the dill, and the mint. Add salt and pepper.

Fill the squid up to 2/3 with the filling and close it with a toothpick. Put some olive oil on the squids, salt, pepper, and a little sweet paprika. Put them in a pan, cover them with some water, wine, and olive oil and place them in a preheated oven at 200 degrees.

Bake for 35'-40 '(or until the rice is tender).

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