Winery ProdomSyrah - Kalecik Karasi
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah - Kalecik Karasi of the Winery Prodom is in the top 50 of wines of Aegean.
Wine flavors and olphactive analysis
On the nose the Syrah - Kalecik Karasi of Winery Prodom in the region of Aegean often reveals types of flavors of oak, black fruit.
Food and wine pairings with Syrah - Kalecik Karasi
Pairings that work perfectly with Syrah - Kalecik Karasi
Original food and wine pairings with Syrah - Kalecik Karasi
The Syrah - Kalecik Karasi of Winery Prodom matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roasted fillet of beef with parsley, lamb chops with lemon and herbs or traditional hungarian goulash.
Details and technical informations about Winery Prodom's Syrah - Kalecik Karasi.
Discover the grape variety: Kalecik karasi
This grape variety is native to Turkey, where it is very well known and highly appreciated. It is virtually unknown in France and even less so in other wine-producing countries. Still in Turkey, we can find a white grape variety called kalecik also known as hasandede beyazi.
Last vintages of this wine
The best vintages of Syrah - Kalecik Karasi from Winery Prodom are 2016
Informations about the Winery Prodom
The Winery Prodom is one of of the world's greatest estates. It offers 18 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.
News related to this wine
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The word of the wine: Load shedding
Unlike pumping over, the liquid part is completely removed from the tank before being poured over the marc. This allows for a better mixing of the solid particles and the juice.
