Winery SevilenIsabey RSE Syrah - Kalecik Karasi
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Isabey RSE Syrah - Kalecik Karasi of the Winery Sevilen is in the top 70 of wines of Thrace.
Food and wine pairings with Isabey RSE Syrah - Kalecik Karasi
Pairings that work perfectly with Isabey RSE Syrah - Kalecik Karasi
Original food and wine pairings with Isabey RSE Syrah - Kalecik Karasi
The Isabey RSE Syrah - Kalecik Karasi of Winery Sevilen matches generally quite well with dishes of beef, lamb or spicy food such as recipes of boles de picolat (catalan meatballs), canned cassoulet or coral lentil dahl.
Details and technical informations about Winery Sevilen's Isabey RSE Syrah - Kalecik Karasi.
Discover the grape variety: Kalecik karasi
Supple, elegant reds with a light ruby robe, fine tannins and fresh acidity, showing delicate aromas of strawberry, raspberry, red cherry, rose, sweet spices and floral notes. Airy, refreshing palate, compared to pinot noir for its finesse. Star of the Kalecik slopes along the Kızılırmak river near Ankara, one of the great ambassadors of the Turkish wine revival. Autochthonous Anatolian variety, saved from extinction by Ankara University in the 1970s.
Last vintages of this wine
The best vintages of Isabey RSE Syrah - Kalecik Karasi from Winery Sevilen are 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 Thrace to come and discover on site or to buy online.
The wine region of Thrace
Eastern region shared between Turkey, Greece and Bulgaria, a fascinating native palette. On the Turkish side, Öküzgözü ("ox eye") is the signature red: deep ruby with signature notes of ripe cherry, raspberry, plum, spice and a floral touch, supple tannins and lively acidity. More tannic, structured Boğazkere, local Papazkarası. Fresh Narince whites (citrus, flowers, almond), lively Emir.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
