Ktima Katsarou 2015 is a red wine hailing from the Thessaly region of Greece, a notable area for its revitalisation of quality winemaking over the past few decades. While the precise blend of grape varieties used in this vintage is not specified, Thessaly is known for cultivating both indigenous grapes—such as Xinomavro, Limniona, and Krassato—as well as some international varieties, particularly Cabernet Sauvignon and Merlot. The 2015 vintage, being now several years old, may well have developed more integrated tannins and complex tertiary characteristics, such as leather, dried fruit, and earthy undertones, complementing its primary fruit notes depending on the winemaking approach.
Thessaly, with its mosaic of mountainous terrain and coastal influences from the Aegean Sea, offers a unique terroir. The region benefits from relatively temperate seasons, which, combined with mineral-rich soils, help to yield grapes that balance freshness with structure. In recent decades, estates like Ktima Katsarou have contributed to renewed interest in the area’s viticulture, often focusing on both traditional Greek varieties and international blends, producing age-worthy wines with a distinct local character.
When considering food pairings for this style of Greek red, dishes with depth and savouriness will suit it beautifully. Lamb is particularly emblematic of Greek cuisine—a slow-cooked lamb kleftiko or grilled lamb chops with rosemary would both play to the wine’s likely robust character. Moussaka, with its layers of aubergine, minced meat, and béchamel, or a rich tomato-based stew such as stifado, would highlight the wine’s acidity and fruit profile. For a vegetarian alternative, consider stuffed vegetables with herbs and spices or grilled halloumi with roasted peppers.
For optimal appreciation, serve this wine at 16-18°C. Allowing the bottle to breathe for at least half an hour before tasting will help reveal its aromatic complexity and soften the structure, ensuring a rewarding and authentic Greek wine experience.
