Winery PamukkaleAnfora Trio Red
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Kalecik karasi.
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Anfora Trio Red of Winery Pamukkale in the region of Ege Bolgesi 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 Anfora Trio Red
Pairings that work perfectly with Anfora Trio Red
Original food and wine pairings with Anfora Trio Red
The Anfora Trio Red of Winery Pamukkale matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pasta bolognese, quick couscous or japanese curry.
Details and technical informations about Winery Pamukkale's Anfora Trio Red.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Anfora Trio Red from Winery Pamukkale are 2014, 2009, 2016, 2013 and 2017.
Informations about the Winery Pamukkale
The Winery Pamukkale is one of of the world's great estates. It offers 69 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: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
