Winery Ma'AdraKalecik Karasi Syrah
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Kalecik Karasi Syrah
Pairings that work perfectly with Kalecik Karasi Syrah
Original food and wine pairings with Kalecik Karasi Syrah
The Kalecik Karasi Syrah of Winery Ma'Adra matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tanjia, lamb tagine with olives and honey or mussels with curry.
Details and technical informations about Winery Ma'Adra's Kalecik Karasi Syrah.
Discover the grape variety: Peloursin
Peloursin is an ancient grape variety from the Grésivaudant Valley in Isère. Its bunches are of medium size. They are conical-cylindrical, compact and winged. The berries are rather large and covered with a thin bluish-black or rarely grey skin. The peloursin is now endangered. It only occupies half a hectare and is almost never propagated. This variety buds late. The grapes can be picked from the twentieth day after the chasselas harvest. Peloursin's bearing is somewhat sloping. This variety is very vigorous and can become very productive over the years as its stocks become larger and larger. However, it must be protected from black rot and grey rot, which it is particularly afraid of. The wine produced from Peloursin has a fairly good colour, astringent but still ordinary.
Last vintages of this wine
The best vintages of Kalecik Karasi Syrah from Winery Ma'Adra are 2014, 0
Informations about the Winery Ma'Adra
The Winery Ma'Adra is one of of the world's greatest estates. It offers 13 wines for sale in the of Aegean to come and discover on site or to buy online.
The wine region of Aegean
The Aegean wine region Lies in the western Part of Turkey, on the end of the Anatolian peninsula, facing the Aegean Sea and the Greek Islands. It accounts for over half of all wine produced in the country. The Climate is typically Mediterranean with hot summers and mild winters. Coastal vineyards are often at an altitude of around 150 meters, and have the most pronounced maritime influences.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
