Datca Vineyard & WineryBlend Kırmızı
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Blend Kırmızı
Pairings that work perfectly with Blend Kırmızı
Original food and wine pairings with Blend Kırmızı
The Blend Kırmızı of Datca Vineyard & Winery matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of stuffed peppers, kapama of lamb (traditional bosnian dish) or roast duck breast stuffed with porcini mushrooms and chanterelles.
Details and technical informations about Datca Vineyard & Winery's Blend Kırmızı.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Datca Vineyard & Winery
The Datca Vineyard & Winery is one of of the world's great estates. It offers 15 wines for sale in the of Aegean to come and discover on site or to buy online.
The wine region of Aegean
The Aegean wine region Lies in the western Part of Turkey, on the end of the Anatolian peninsula, facing the Aegean Sea and the Greek Islands. It accounts for over half of all wine produced in the country. The Climate is typically Mediterranean with hot summers and mild winters. Coastal vineyards are often at an altitude of around 150 meters, and have the most pronounced maritime influences.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
