Winery KarmaShiraz - Boğazkere
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Shiraz - Boğazkere of the Winery Karma is in the top 70 of wines of Thrace.
Wine flavors and olphactive analysis
On the nose the Shiraz - Boğazkere of Winery Karma in the region of Thrace often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit.
Food and wine pairings with Shiraz - Boğazkere
Pairings that work perfectly with Shiraz - Boğazkere
Original food and wine pairings with Shiraz - Boğazkere
The Shiraz - Boğazkere of Winery Karma matches generally quite well with dishes of beef, lamb or spicy food such as recipes of lomo saltado, saddle of lamb with herbs or island grouper.
Details and technical informations about Winery Karma's Shiraz - Boğazkere.
Discover the grape variety: Bogazkere
A very old indigenous grape variety grown in Turkey (Anatolia, etc.), most often at high altitudes. Virtually unknown in France and in almost all other wine-producing countries, although attempts have been made in Australia. It is thought to be related to the morek, another Turkish variety.
Last vintages of this wine
The best vintages of Shiraz - Boğazkere from Winery Karma are 2014, 2011, 2017, 0 and 2016.
Informations about the Winery Karma
The Winery Karma is one of of the world's greatest estates. It offers 4 wines for sale in the of Thrace to come and discover on site or to buy online.
The wine region of Thrace
The wine region of Thrace of Greece. Wineries and vineyards like the Domaine Chamlija or the Château Kalpak produce mainly wines red, white and pink. The most planted grape varieties in the region of Thrace are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Thrace often reveals types of flavors of cherry, grapefruit or black cherries and sometimes also flavors of jam, mint or prune.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
