Kolios WineryShiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Shiraz of the Kolios Winery is in the top 60 of wines of Cyprus and in the top 10 of wines of Paphos.
Wine flavors and olphactive analysis
On the nose the Shiraz of Kolios Winery in the region of Paphos 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
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Kolios Winery matches generally quite well with dishes of beef, lamb or spicy food such as recipes of kafta bil saniyeh (lebanese dish), pasta with merguez or shrimp risotto with curry.
Details and technical informations about Kolios Winery's Shiraz.
Discover the grape variety: Bouillet
Bouillet noir is a grape variety that originated in France (South West). 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 large bunches and large grapes. Bouillet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Shiraz from Kolios Winery are 2008, 2006, 2010, 0 and 2012.
Informations about the Kolios Winery
The Kolios Winery is one of of the world's greatest estates. It offers 11 wines for sale in the of Paphos to come and discover on site or to buy online.
The wine region of Paphos
The wine region of Paphos of Cyprus. Wineries and vineyards like the Domaine Vasilikon or the Kolios Winery produce mainly wines red, white and pink. The most planted grape varieties in the region of Paphos are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Paphos often reveals types of flavors of cherry, pear or peach and sometimes also flavors of green apple, lime or minerality.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
