Winery Kastro TireliSyrah - Mourvédre
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah - Mourvédre of the Winery Kastro Tireli is in the top 70 of wines of Aegean.
Wine flavors and olphactive analysis
On the nose the Syrah - Mourvédre of Winery Kastro Tireli in the region of Aegean 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 Syrah - Mourvédre
Pairings that work perfectly with Syrah - Mourvédre
Original food and wine pairings with Syrah - Mourvédre
The Syrah - Mourvédre of Winery Kastro Tireli matches generally quite well with dishes of beef, lamb or spicy food such as recipes of sweet and sour turkish dumpling soup (eksili köfte), lamb tagine with artichokes and dried tomatoes or curried veal roulades.
Details and technical informations about Winery Kastro Tireli's Syrah - Mourvédre.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. 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 medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Syrah - Mourvédre from Winery Kastro Tireli are 2013, 0
Informations about the Winery Kastro Tireli
The Winery Kastro Tireli is one of of the world's greatest estates. It offers 10 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
