Winery SevilenParsel Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Parsel Syrah of the Winery Sevilen is in the top 50 of wines of Denizli.
Wine flavors and olphactive analysis
On the nose the Parsel Syrah of Winery Sevilen in the region of Ege Bolgesi often reveals types of flavors of earth, oak or spices and sometimes also flavors of black fruit.
Food and wine pairings with Parsel Syrah
Pairings that work perfectly with Parsel Syrah
Original food and wine pairings with Parsel Syrah
The Parsel Syrah of Winery Sevilen matches generally quite well with dishes of beef, lamb or spicy food such as recipes of family potluck, lamb stew or moroccan veal tagine from hanane.
Details and technical informations about Winery Sevilen's Parsel Syrah.
Discover the grape variety: Belair
Intraspecific crossing between the barlinka and the Alphonse Lavallée obtained in 1974 in South Africa by E.P. Evans and P.J.L. Ellis. In the same country and with the same parents, other varieties were created such as happiness, la rochelle, ... . Belair is registered since 2012 in the Official Catalogue of table grape varieties list A2.
Last vintages of this wine
The best vintages of Parsel Syrah 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 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: Caudalie
Unit of measurement corresponding to one second and allowing to quantify the aromatic persistence of a wine in mouth (length in mouth).
