Kir-yianni Ramnista Naoussa PDO 2018

Kir-yianni Ramnista Naoussa PDO is a bold Greek red made from Xinomavro, featuring aromas of ripe red berries, tomato leaf, and earthy undertones. Its structured palate reveals firm tannins, vibrant acidity, and a long finish, making it a perfect match for lamb or rich Mediterranean dishes.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured
Grape Varietal: Xinomavro
Tastes Like: Comparable to a Barolo, with black cherry, cranberry, and spicy undertones.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Naoussa, Greece
Terroir: Loamy clay soils with continental climate
Aging: 18 months in oak barrels
Serving Temperature: 16-18°C

Kir-Yianni's Ramnista is an iconic wine from the Naoussa region, crafted to emphasise the depth and complexity of Xinomavro. It represents the estate's commitment to producing world-class wines.

Seafood: Grilled octopus or seafood paella.
Poultry: Roast goose or chicken cacciatore.
Vegetarian: Ratatouille or truffle risotto.
Meat: Braised beef short ribs or wild boar stew.

Aged Gouda: Rich and nutty, complementing the wine's tannins.
Parmigiano-Reggiano: Sharp and umami-rich, enhancing the wine's depth.
Kefalotyri: Salty and crumbly, balancing the wine's acidity.
Blue Cheese: Bold and creamy, contrasting beautifully with the wine's structure.

Braised Beef Short Ribs

Ingredients:

• 1.5kg beef short ribs
• 2 cups red wine
• 2 cups beef stock
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 160°C. Season the ribs with salt and pepper.
2. Heat olive oil in a large pot and sear the ribs until browned. Remove and set aside.
3. Sauté onion, carrot, celery, and garlic until softened. Stir in tomato paste.
4. Deglaze the pot with red wine and add beef stock, thyme, and ribs. Bring to a simmer.
5. Cover and braise in the oven for 2.5-3 hours until tender.
6. Serve with mashed potatoes or polenta.

Tip: Pair with Kir-Yianni Ramnista for a bold, flavourful experience.