The Winery Kayra is one of the largest wineries in the world. It offers 90 wines for sale in of Eastern Anatolia to come and discover on site or to buy online.
Looking for the best Winery Kayra wines in Eastern Anatolia among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Kayra wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Kayra wines with technical and enological descriptions.
How Winery Kayra wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of barbecued prime rib with coarse salt, lamb chops marinated with herbs or chicken with olives in a couscousier.
On the nose the red wine of Winery Kayra. often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or blueberry.
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.
We currently count 6 estates and châteaux in the of Eastern Anatolia, producing 57 different wines in conventional, organic and biodynamic agriculture. The wines of Eastern Anatolia go well with generally quite well with dishes of beef, lamb or spicy food.
How Winery Kayra wines pair with each other generally quite well with dishes of beef, lamb or spicy food such as recipes of boeuf lôc lac (cambodia), lamb parmentine with eggplant and spices or red mullet fillets in saffron sauce.
On the nose the pink wine of Winery Kayra. often reveals types of flavors of earth, oak or tree fruit and sometimes also flavors of spices, citrus fruit or red fruit.
This grape variety is native to Turkey, where it is very well known and highly appreciated. In this country, it is very often grown at high altitudes, sometimes 1,000 metres or more. It is virtually unknown in France and in other wine-producing countries.
How Winery Kayra wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of new york hot dog, red tuna steak provençal style or magic cake cheese quiche.
On the nose the white wine of Winery Kayra. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Said of an aroma that evokes the smell of flint just from sparking.
How Winery Kayra wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of salty crumble with courgettes, goat cheese and bacon, salmon steaks with cream sauce or cuttlefish rust.
On the nose the sparkling wine of Winery Kayra. often reveals types of flavors of tree fruit, citrus fruit.
This grape variety is native to Turkey, where it is very well known and highly appreciated. It is virtually unknown in France and even less so in other wine-producing countries. Still in Turkey, we can find a white grape variety called kalecik also known as hasandede beyazi.
How Winery Kayra wines pair with each other generally quite well with dishes such as recipes .
On the nose the sweet wine of Winery Kayra. often reveals types of flavors of earth, tree fruit or citrus fruit and sometimes also flavors of floral, tropical fruit.
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
Planning a wine route in the of Eastern Anatolia? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Kayra.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
