Winery NodusShiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Shiraz of the Winery Nodus is in the top 60 of wines of Turkey and in the top 5 of wines of Denizli.
Wine flavors and olphactive analysis
On the nose the Shiraz of Winery Nodus in the region of Ege Bolgesi often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Nodus matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef in a crust (onions & mustard), lamb confit with new potatoes or navarin of lamb.
Details and technical informations about Winery Nodus's Shiraz.
Discover the grape variety: Madina
Crossing obtained in 1964 between the cardinal and the sultana, registered in 1989 in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Shiraz from Winery Nodus are 2017, 2014, 0, 2016 and 2015.
Informations about the Winery Nodus
The Winery Nodus is one of of the world's greatest estates. It offers 6 wines for sale in the of Denizli to come and discover on site or to buy online.
The wine region of Denizli
The wine region of Denizli is located in the region of Ege Bolgesi of Turkey. Wineries and vineyards like the Domaine Sevilen or the Domaine Nodus produce mainly wines red, white and pink. The most planted grape varieties in the region of Denizli are Kalecik karasi, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Denizli often reveals types of flavors of cream, citrus fruit or dried fruit and sometimes also flavors of floral, tropical fruit or black fruit.
The wine region of Ege Bolgesi
Turkey, located on the Anatolian peninsula between the Mediterranean and the Black Sea, produces more grapes than any other country in the world. However, only a very small proportion of these grapes are made into wine; as a predominantly Muslim nation, Turkey's per capita Alcohol consumption is very low. The lack of wine production in Turkey is highly ironic, as wine historians believe that viticulture and winemaking originated in this Part of the world. Archaeological projects in Turkey and neighboring countries in the Levant have uncovered evidence suggesting that primitive VineBreeding was part of life here more than 6,000 years ago, which explains the abundance of wine grapes (vinifera).
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
