Winery Yanik ÜlkeMiratus Oak Blend
Red wine
This wine is a blend of 3 varietals which are the Bogazkere, the Cabernet franc and the Petit Verdot.
This wine generally goes well with pork, poultry or beef.
The Miratus Oak Blend of the Winery Yanik Ülke is in the top 50 of wines of Aegean.
Wine flavors and olphactive analysis
On the nose the Miratus Oak Blend of Winery Yanik Ülke in the region of Aegean often reveals types of flavors of non oak, oak or spices and sometimes also flavors of black fruit.
Food and wine pairings with Miratus Oak Blend
Pairings that work perfectly with Miratus Oak Blend
Original food and wine pairings with Miratus Oak Blend
The Miratus Oak Blend of Winery Yanik Ülke matches generally quite well with dishes of beef, lamb or pork such as recipes of millet with gruyere cheese, lamb curry or rabbit socks in gibelotte.
Details and technical informations about Winery Yanik Ülke's Miratus Oak Blend.
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 Miratus Oak Blend from Winery Yanik Ülke are 2015, 0
Informations about the Winery Yanik Ülke
The Winery Yanik Ülke is one of of the world's greatest estates. It offers 37 wines for sale in the of Aegean to come and discover on site or to buy online.
The wine region of Aegean
The Aegean wine region Lies in the western Part of Turkey, on the end of the Anatolian peninsula, facing the Aegean Sea and the Greek Islands. It accounts for over half of all wine produced in the country. The Climate is typically Mediterranean with hot summers and mild winters. Coastal vineyards are often at an altitude of around 150 meters, and have the most pronounced maritime influences.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
