Winery Villa DolucaKlasik Red
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Klasik Red of Winery Villa Doluca in the region of Thrace often reveals types of flavors of earth, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Klasik Red
Pairings that work perfectly with Klasik Red
Original food and wine pairings with Klasik Red
The Klasik Red of Winery Villa Doluca matches generally quite well with dishes of beef, lamb or spicy food such as recipes of polish goulash, marinated shoulder of lamb or lamb tagine with prunes.
Details and technical informations about Winery Villa Doluca's Klasik Red.
Discover the grape variety: Okuzgozu
This grape variety is native to Turkey, where it is very well known and highly appreciated. In this country, it is very often grown at high altitudes, sometimes 1,000 metres or more. It is virtually unknown in France and in other wine-producing countries.
Last vintages of this wine
The best vintages of Klasik Red from Winery Villa Doluca are 2014, 2015, 2019, 2016 and 2013.
Informations about the Winery Villa Doluca
The Winery Villa Doluca is one of of the world's greatest estates. It offers 20 wines for sale in the of Thrace to come and discover on site or to buy online.
The wine region of Thrace
The wine region of Thrace of Greece. Wineries and vineyards like the Domaine Chamlija or the Château Kalpak produce mainly wines red, white and pink. The most planted grape varieties in the region of Thrace are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Thrace often reveals types of flavors of cherry, grapefruit or black cherries and sometimes also flavors of jam, mint or prune.
News related to this wine
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The word of the wine: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.