Winery TurasanSelda Red
Red wine
This wine is a blend of 3 varietals which are the Bogazkere, the Kalecik karasi and the Okuzgozu.
This wine generally goes well with beef, lamb or mature and hard cheese.
The Selda Red of the Winery Turasan is in the top 80 of wines of Central Anatolia.
Wine flavors and olphactive analysis
On the nose the Selda Red of Winery Turasan in the region of Central Anatolia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Selda Red
Pairings that work perfectly with Selda Red
Original food and wine pairings with Selda Red
The Selda Red of Winery Turasan matches generally quite well with dishes of beef, lamb or spicy food such as recipes of baked lasagna, trapper's barbecue or coconut chicken curry in thermomix.
Details and technical informations about Winery Turasan's Selda Red.
Discover the grape variety: Bogazkere
A very old indigenous grape variety grown in Turkey (Anatolia, etc.), most often at high altitudes. Virtually unknown in France and in almost all other wine-producing countries, although attempts have been made in Australia. It is thought to be related to the morek, another Turkish variety.
Last vintages of this wine
The best vintages of Selda Red from Winery Turasan are 2014, 0, 2018
Informations about the Winery Turasan
The Winery Turasan is one of of the world's great estates. It offers 43 wines for sale in the of Central Anatolia to come and discover on site or to buy online.
The wine region of Central Anatolia
Anatolia is the large peninsula which is the westernmost section of the Asian continent. It makes up most of the Asian Part of the modern country of Turkey. Its eastern and southeastern areas are thought to be among the first regions in the world to produce wine. Wine subregions of Anatolia Mid-southern Anatolia (around 12 percent of national production) consists of the provinces Kayseri, Kirsehir, Aksarayi and Nigde.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
