Winery KayraVintage Shiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Vintage Shiraz of the Winery Kayra is in the top 90 of wines of Turkey and in the top 10 of wines of Thrace.
Wine flavors and olphactive analysis
On the nose the Vintage Shiraz of Winery Kayra in the region of Thrace often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Vintage Shiraz
Pairings that work perfectly with Vintage Shiraz
Original food and wine pairings with Vintage Shiraz
The Vintage Shiraz of Winery Kayra matches generally quite well with dishes of beef, lamb or spicy food such as recipes of scottish haggis, lamb stew with yoghurt and coriander or home-made white pudding.
Details and technical informations about Winery Kayra's Vintage Shiraz.
Discover the grape variety: Pinella blanca
A very old grape variety that has been cultivated for a very long time in Italy - where it originated - and that can still be found today in the Veneto region. It is also known in Slovenia and Bulgaria, but is virtually unknown in France. According to genetic analysis, it is related to the white gouais, which it resembles somewhat. There is a Pinella nera, but it is not clear whether it is the black form.
Last vintages of this wine
The best vintages of Vintage Shiraz from Winery Kayra are 2016, 2018, 2017, 2014 and 0.
Informations about the Winery Kayra
The Winery Kayra is one of of the world's great estates. It offers 93 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
