Winery SevilenAgora Red Blend
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Agora Red Blend of Winery Sevilen in the region of Aegean often reveals types of flavors of black fruit.
Food and wine pairings with Agora Red Blend
Pairings that work perfectly with Agora Red Blend
Original food and wine pairings with Agora Red Blend
The Agora Red Blend of Winery Sevilen matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef pot-au-feu, leg of lamb with herb stuffing or navarin of lamb.
Details and technical informations about Winery Sevilen's Agora Red Blend.
Discover the grape variety: Okuzgozu
Supple, fruity reds with a deep ruby robe, melted tannins and fresh acidity. Aromas of red cherry, raspberry, blackberry, soft spices, dried herbs and balsamic notes. Round palate, generous finish. Star of Turkey's great reds, often blended with Boğazkere for added structure (the Anatolian equivalent of a Cabernet/Merlot blend). Cultivated in Elazığ and Malatya in eastern Anatolia. Native Turkish variety; its name means "ox eye".
Last vintages of this wine
The best vintages of Agora Red Blend from Winery Sevilen are 2015, 0
Informations about the Winery Sevilen
The Winery Sevilen is one of of the world's great estates. It offers 90 wines for sale in the of Aegean to come and discover on site or to buy online.
The wine region of Aegean
Turkey's largest wine region on the western Anatolian coast (Izmir, Manisa, Denizli), ~53% of Turkish wine. Cal Karasi as a light, fresh red with signature notes of strawberry, tart cherry, pomegranate, flowers and a peppery touch, fine tannins — atypical eastern Mediterranean style. Kalecik Karasi rounder and silkier (cherry, raspberry). Sultaniye as a neutral white.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
