Winery La Wines - Lucien Arkas BağlarıMeandros
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Marselan and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
The Meandros of the Winery La Wines - Lucien Arkas Bağları is in the top 20 of wines of Central Anatolia.
Food and wine pairings with Meandros
Pairings that work perfectly with Meandros
Original food and wine pairings with Meandros
The Meandros of Winery La Wines - Lucien Arkas Bağları matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef stew express, lamb tagine with honey and onions or duck breast in the oven.
Details and technical informations about Winery La Wines - Lucien Arkas Bağları's Meandros.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Meandros from Winery La Wines - Lucien Arkas Bağları are 2016
Informations about the Winery La Wines - Lucien Arkas Bağları
The Winery La Wines - Lucien Arkas Bağları is one of of the world's great estates. It offers 43 wines for sale in the of Central Anatolia to come and discover on site or to buy online.
The wine region of Central Anatolia
Turkish central plateau at ~1,200 m including Cappadocia, volcanic tuff mineral soils sometimes saline, semi-arid climate with cold winters. Signature Emir as exclusive native white king: lively and saline with citrus, green apple, fresh herbs, white flowers and volcanic mineral touch, refreshing palate. Ample Narince in rounder white. Supple native Kalecik Karasi (cherry, raspberry) and dense Bogazkere (blackberry, spices) in reds.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
