Boğazkere, one of the indigenous and prestigious wine grape variety used for the Anatolian wine making tradition for centuries. It is now on its well deserved place after being produced as a varietal wine by Kavaklıdere. The best vinification method is applied to Boğazkere to reveal the character of the grape that is selected from the best vineyards of Diyarbakır. Prestige Boğazkere 2010, matured in French oak barrels for 10 months, has a potential to develop in the bottle due to its complex aromatic character, high level of tannins and full body. It is best when served at 17°-18°C and perfectly matches with T-bone steak, spicy and sauced red meat dishes, grilled beef tenderloin, kebabs, penne Arabbiata and strong cheeses.
Meeting The King Of Barbaresco In His Italian Castle
A few weeks ago, I found myself sitting in Gaja's lavish castle in Barbaresco awaiting the tasting of its new releases while being half of the world away from home Hong Kong, where was facing a political crisis. From out of nowhere, Angelo Gaja, looking e
Reshaping The Identity of The Loire's Red
Loire red always gives an impression of partial incompleteness and lightweight, which makes it hard to pair with heavy Chinese dishes (roasted goose, Peking duck and Chiu Chow food) or to drink it straight without the complement of food. But what we don’t