The flavor of eucalyptus in wine of Southeastern Anatolia

Discover the of Southeastern Anatolia wines revealing the of eucalyptus 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.

News on wine flavors

House of Hazelwood unveils autumn release

The first tranche of the range, drawn from the stocks of the Gordon family, owner of Glenfiddich and Balvenie distiller William Grant & Sons, sold out within weeks of its release in May this year. The second batch again comprises eight whiskies – four each in The Charles Gordon Collection and The Legacy Collection – priced from £950 to £4,900 per bottle. All are exclusively available to pre-order online. The rarest of the autumn releases is ‘A Singular Blend’, a combination of grain and malt ...

What the Decanter team is drinking this Christmas

Tina Gellie, Content Manager and Regional Editor (Australia, South Africa, New Zealand & Canada) It was a big year of Decanter travel for me, heading to Napa and New York in June, South Africa in October and most recently a week each in Margaret River and South Australia. These trips have formed the basis of my festive selections. Christmas lunch on North Stradbroke Island (reunited with my family after four years, no thanks to Covid) always starts with oysters, followed by a bucket of prawn ...

Decanter magazine latest issue: January 2022

Inside the January 2022 issue of Decanter Magazine: FEATURES: Aperitifs: how to do them well The art of starting it right, with drinks tips from Kate Hawkings Vintage preview: Chablis 2020 Andy Howard MW picks 33 of his top wines from a classic year in the region Producer profile: Château Angélus Jane Anson visits one of St-Emilion’s four finest grand cru classé estates Bordeaux & Burgundy vintages for Christmas Panos Kakaviatos & Charles Curtis MW select the perfect vintages and appe ...