Winery KavaklıdereYakut
Red wine
This wine is a blend of 2 varietals which are the Bogazkere and the Okuzgozu.
This wine generally goes well with beef and spicy food.
The Yakut of the Winery Kavaklıdere is in the top 40 of wines of Eastern Anatolia.
Wine flavors and olphactive analysis
On the nose the Yakut of Winery Kavaklıdere in the region of Eastern Anatolia often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or blueberry.
Food and wine pairings with Yakut
Pairings that work perfectly with Yakut
Original food and wine pairings with Yakut
The Yakut of Winery Kavaklıdere matches generally quite well with dishes of beef or spicy food such as recipes of pork tongue with bacon and onions or lomo saltado.
Details and technical informations about Winery Kavaklıdere's Yakut.
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 Yakut from Winery Kavaklıdere are 2004, 2006, 2017, 2016 and 2015.
Informations about the Winery Kavaklıdere
The Winery Kavaklıdere is one of of the world's great estates. It offers 97 wines for sale in the of Eastern Anatolia to come and discover on site or to buy online.
The wine region of Eastern Anatolia
The wine region of Eastern Anatolia of Turkey. Wineries and vineyards like the Domaine Kayra or the Domaine Kayra produce mainly wines red, white and pink. The most planted grape varieties in the region of Eastern Anatolia are Okuzgozu, Bogazkere and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Eastern Anatolia often reveals types of flavors of cherry, citrus fruit or honey and sometimes also flavors of savory, pomegranate or rhubarb.
The word of the wine: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
