Winery TurasanSeneler Chardonnay
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Seneler Chardonnay of the Winery Turasan is in the top 60 of wines of Central Anatolia.
Wine flavors and olphactive analysis
On the nose the Seneler Chardonnay of Winery Turasan in the region of Central Anatolia often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Seneler Chardonnay
Pairings that work perfectly with Seneler Chardonnay
Original food and wine pairings with Seneler Chardonnay
The Seneler Chardonnay of Winery Turasan matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of currywurst, tuna, goat cheese and mustard pie or cream and tuna quiche.
Details and technical informations about Winery Turasan's Seneler Chardonnay.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Seneler Chardonnay from Winery Turasan are 2018, 2017, 2015, 2016 and 0.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
