The flavor of barbecue meat in wine of Southeastern Anatolia
Discover the of Southeastern Anatolia wines revealing the of barbecue meat flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Southeastern Anatolia flavors
The wine region of Southeastern Anatolia of Turkey. Wineries and vineyards like the Domaine Shiluh or the Domaine Kayra produce mainly wines red, white and pink. The most planted grape varieties in the region of Southeastern Anatolia are Okuzgozu, Bogazkere and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Southeastern Anatolia often reveals types of flavors of cherry, microbio or prune and sometimes also flavors of cinnamon, cheese or cedar.
We currently count 4 estates and châteaux in the of Southeastern Anatolia, producing 16 different wines in conventional, organic and biodynamic agriculture. The wines of Southeastern Anatolia go well with generally quite well with dishes of beef, lamb or spicy food.
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