Winery GilamadaGilamada Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Gilamada Syrah of the Winery Gilamada is in the top 20 of wines of Central Anatolia.
Wine flavors and olphactive analysis
On the nose the Gilamada Syrah of Winery Gilamada in the region of Central Anatolia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Gilamada Syrah
Pairings that work perfectly with Gilamada Syrah
Original food and wine pairings with Gilamada Syrah
The Gilamada Syrah of Winery Gilamada matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish tagine, navarin of lamb or coconut chicken.
Details and technical informations about Winery Gilamada's Gilamada Syrah.
Discover the grape variety: Counoise
Counoise is a black grape variety of Spanish origin. It is widely cultivated in the southern part of France. It is very similar to the aubun, with which it is often confused, and has a white cottony bud. Unlike the aubun, the leaves of this variety do not have teeth in the petiolar sinus. They are thick and large. Its bunches are medium-sized but its berries are large. It is advisable to prune it short so that it is productive. It matures in the second half of the year, but production depends on the vintage. This grape variety appreciates hillside terroirs, which are stony and warm. It fears grey rot without being sensitive to oidium and mildew. Counoise has two approved clones, 508 and 725. The wine obtained from Counoise is not very colourful. It is fine and fruity. Its aromas are diversified with notes of fruit, flowers and spices.
Last vintages of this wine
The best vintages of Gilamada Syrah from Winery Gilamada are 2015, 0, 2016
Informations about the Winery Gilamada
The Winery Gilamada is one of of the world's greatest estates. It offers 3 wines for sale in the of Central Anatolia to come and discover on site or to buy online.
The wine region of Central Anatolia
Anatolia is the large peninsula which is the westernmost section of the Asian continent. It makes up most of the Asian Part of the modern country of Turkey. Its eastern and southeastern areas are thought to be among the first regions in the world to produce wine. Wine subregions of Anatolia Mid-southern Anatolia (around 12 percent of national production) consists of the provinces Kayseri, Kirsehir, Aksarayi and Nigde.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
