Kotsifali/mandilaria, Karavitakis Recipe
Make Kotsifali/mandilaria, Karavitakis Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Wine (Single Bottle Serving)
Optional Finishing & Serving
Method
For the Wine (Single Bottle Serving)
Combine wines to create the blend
Pour 0.6 cups (approx. 150 ml) of Kotsifali, 0.3 cups (approx. 75 ml) of Mandilaria and 0.1 cups (approx. 25 ml) of Karavitakis into a clean measuring vessel or small decanter. This 60/30/10 ratio showcases Kotsifali's round, fruity character, Mandilaria's color and tannin structure, and Karavitakis' distinctive estate character.
Evaluate balance
Swirl gently and smell the blend to assess aroma integration. Taste a small sip and note acidity, tannin, body and fruit concentration. If the blend seems overly tannic or concentrated, you may very slightly reduce Mandilaria and increase Kotsifali in 5 ml increments until balance is achieved.
Optional Finishing & Serving
Aeration
If the wines are young or tight, decant the blended wine for 20–40 minutes to allow aromas to open. Pour slowly into a decanter to encourage gentle oxidation.
Serving temperature
Serve the blend at 14–16°C (57–61°F). Use a wine thermometer if desired. If too warm, chill briefly in the refrigerator for 10–15 minutes; if too cold, let rest in the glass for a few minutes.
Final adjustments (rare)
If the blend needs minor adjustment to soften tannins or reduce concentration, add a teaspoon (5 ml) of Kotsifali at a time and re-taste. Avoid adding water unless necessary for a very small corrective change—if used, add no more than 5–10 ml and re-taste.
Serve
Pour into appropriate red-wine glasses, serving each portion with enough air space. Encourage swirl before tasting to release aromas. Enjoy with grilled meats, tomato-based dishes, or matured cheeses.