Winery VinolusKalecik Karasi - Tempranillo
Red wine
This wine is a blend of 2 varietals which are the Kalecik karasi and the Tempranillo.
This wine generally goes well with pork, beef or game (deer, venison).
The Kalecik Karasi - Tempranillo of the Winery Vinolus is in the top 70 of wines of Central Anatolia.
Food and wine pairings with Kalecik Karasi - Tempranillo
Pairings that work perfectly with Kalecik Karasi - Tempranillo
Original food and wine pairings with Kalecik Karasi - Tempranillo
The Kalecik Karasi - Tempranillo of Winery Vinolus matches generally quite well with dishes of beef, lamb or pork such as recipes of roast monkfish with bacon, lamb tagine with dried fruits or ollada (catalonia).
Details and technical informations about Winery Vinolus's Kalecik Karasi - Tempranillo.
Discover the grape variety: Kalecik karasi
This grape variety is native to Turkey, where it is very well known and highly appreciated. It is virtually unknown in France and even less so in other wine-producing countries. Still in Turkey, we can find a white grape variety called kalecik also known as hasandede beyazi.
Last vintages of this wine
The best vintages of Kalecik Karasi - Tempranillo from Winery Vinolus are 2010, 0
Informations about the Winery Vinolus
The Winery Vinolus is one of of the world's greatest estates. It offers 11 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: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
