Akberg Şirince Shiraz 2005

Akberg Şirince Shiraz 2005

Akberg Sirince Shiraz 2005 is another wine that we bought when we travelled through Sirince. This wine was a surprising experience for me. First, the color was a fresh, dark red. Altough I know that Shiraz usually produces lively & dark red wines, considering that this is a wine of 2005, I expected a little paler color from this wine. Apparently, this wine was not that old.

When I smelled and tasted the wine, I became doubtfull about the grape, whether it was really Shiraz. As far as I know, Shiraz usually produces rather round wines with rich and complex fruity aromas. This wine rather presents an incomplex, cherry like flavor and quite bitter taste that feels like tasting an anripe fruit. This was not a bitterness to make a face, but is rather a bitterness like the tannin caused bitterness of Bogazkere.

When I tasted the wine after two hours of aeration in a big glass, the wine was softer, less bitter, and less sharp in smell and taste. Still, the bitterness was standing in the forefront according to me. Each time I tasted the wine, I felt like tasting an anjelique plum that is not ripe enough. Additionally, I noted that  the wine had  thin-medium body, moderate acidity, marked tannin and a rather short ending.

I used a wine stopper with vacuum to close the bottle. After 2-3 days, the wine was still there without losing anything. I wonder if this can be a sign showing that the wine has a potential to age for more years.

Would I try this wine again? Well, I prefer to discover other wines instead of rediscovering this one, but if you would like to try a local wine in Sirince, Artemis would be certainly a good choice.

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A Wine Journey to Anatolia

Resim yazısı ekle

Buzbag organized an event to rediscover the harmony of Anatolian cuisine with wine. Thanks to this event, we had the opportunity to follow the footmarks of wine from Eastern Anatolia to Hittites’ earthenwares, from home made wines of Antakya to Buzbag on our tables in Kosebasi Restaurant. As Cuneyt Uygur, Manager of Kayra Wine Center, said, it was not a competition, it was rather a journey and Kosebasi’s cuisine and Kayra’s Buzbag wine accompanied us in our journey.

Buzbağ Emir-Narince 2010
This was a dinner which provided the proof for arguing against the belief that wine should be consumed along with Italian pasta, with French style foie gras, or with an almost raw but still soft piece of steak. Buzbag has discovered a way to bring people like me (who doesn’t like kebap) to a kebap restaurant! They offered delicious Turkish food of Kosebasi together with Buzbag wines along with nice conversation about wine. The following wines were served: Buzbag Beyaz (white), Buzbag Klasik, Buzbag Elazig Okuzgozu, Buzbag Diyarbakir Bogazkere, and Buzbag Rezerv. All of these red wines are made of Okuzgozu (fruity and lively) and Bogazkere (strong taste and tannin) grapes of Elazig and Diyarbakir respectively. These are local grapes that can be used in both blends or variatals. As Cuneyt Uygur mentioned that it was a general belief that wines and food of the same region make good matches. So, it should be a wise choice to drink these wines with Anatolian cuisine.

Buzbag Emir-Narince

The first course was a cheese table offered together with Buzbag Beyaz. This is a very nice refreshing wine with citrus fruit aromas made of Emir and Narince grapes. Its acidity is moderate compared to most of the wines. It is both strong and delicate, as the names of the grapes suggest. It had a great harmony with tulum cheese (a Turkish cheese that is enchased in a skin in production phase). The white and yellow (kasar) cheeses did not match with the wine as much as tulum did.

I was a little surprized when the appetizers were served. I can eat any food with wine at my home, but I didn’t expect them to be so assertive to serve gavurdagi, toros, abagannus and cig kofte on a wine event (these are all traditional Turkish food that contain significant amount spices, or at least garlic). I am not really fond of hot spices. Therefore I didn’t even try to match cig kofte with any wine. I still give them credit for their courageous offer. The most interesting match for me was between abagannus (an appetizer made of eggplant, garlic and yogurt) and white wine. Buzbag Beyaz made the taste of garlic and yoghurt mildly sour.

Buzbag Klasik

Buzbag Klasik (2008), made of Okuzgozu and Bogazkere, was served together with these appetizers but I saved my expectations from this wine for it’s match with the next, warm appetizers. When warm appetizers arrived, I knew that that was going to be a long night. I was almost full already! Buzbag Elazig Okuzgozu was served to our glasses. It is a lievely wine with red fruit and a little pepper aromas and medium body. I think it made the best match with icli kofte (a special kind of meatball with meat, nuts, onion inside and bulghur as a shell) and patlican sogurme (a warm appetizer made of steamed eggplant), which is normally not easy to match with wines. Humus (made of chickpeas and crushed sesame seeds) was much better with Buzbag Klasik.

Then it was Bogazkere’s (my favourite) turn. They served Buzbag Diyarbakir Bogazkere together with Tarsusi Kebap and Pideli Saslik (these are kinds of Turkish kebap, the first made of minced meat and the second of pieces of meat). I was thinking that I don’t like kebap made of minced meat but I had never tasted Tarsusi Kebap before! I loved it so much I ate all of it in a few seconds together with Bogazkere. Bogazkere’s strong tannins resisted the strong and a dense taste of Tarsusi Kebap and maintained balance. Afterwards, they served Şaşlık Kebabı and I had never tasted it before too! It was so soft that I thought Bogazkere’s strong taste is too strong for it, but I was wrong. They glided through my throath together softly.

Buzbag Reserv (2006)

In the meantime, the last emtly glass was filled with Buzbag Rezerv (2006). Similar to Buzbag Klasik, it is a blend of Okuzgozu and Bogazkere, but has also been rested in French oak for 24 months, so that Bogazkere’s austerity becomes a little milder. It is a strong, bodied, balanced wine. Among chop-rib, kebap with eggplant and shish kebap, the wines best match was with shish kebap.

Lastly, the deserts were served. I have a long distance relationship with deserts, but this doesn’t mean that I won’t taste them at all. I tasted kunefe, semolina (irmik) with icecream, and pumpkin with icecream and crushed seasam seeds (tahin) respectively. I think kunefe was very good, considering that it didn’t make me feel it was too much! Usually, semolina with icecream is very popular especially after too much eating 🙂 but this time the semolina pieces were cold and sticky a little. Pumpkin desert was not as soft as it is usually, but it really melted in my mouth together with tahin and icecream. Therefore, it was my favourite.

Pumpkin desert

I hope that I could at least make you think about, that wine is not something unattainable, not something that is not for “us” but is rather for western countries, ant that Turkish cuisine is compatible with wine. I wish you discover the wines that you like to drink with your favourite food and you share the joy that I try to share with you in this blog.

Turasan Seneler Okuzgozu Bogazkere 2007

My dinner

Thi picture shows a dinner that I had alone a few days ago. This is a regular dinner when I’m alone. It is easy to prepare, and I love it when I cooked it myself. It also goes wel with wine. I usually drink whatever wine I’d like to drink, without considering whether or not it suits with the food. For me,the wine comes before the food or food & wine match 🙂

I had Turasan Seneler Okuzgozu Bogazkere 2007 with this dinner. I actually opened the bottle the day before and I did not like it, again. Previously, I had tasted Turasan Seneler Cabernet Sauvignon Merlot Syrah 2008 of the same group (of the wines that are indicated as exclusive on Turasan’s website) and I liked it very much. That’s why I was very surprized and dissappointed this time. I closed the bottle and put it in the fridge to give another chance to it the other day.
The other day, the wine rested in my glas about 30 minutes while I was preparing the dinner on the picture. I thought it was promising. After 15-20 minutes, I smelled and tasted it again. I noticed a little rotten egg. As far as  I know, this should be a sign of defect in a wine. I was surprised that nothing was wrong with the taste. I waited a little more and the smell was still there (or I thought so). I decided not to drink wine that night.
I grabbed my sneakers and took a walk on the seaside. I was too young to accept that a wine bottle can sometimes bring disappointment instead of joy and pleasure 🙂

Tasting Notes: DLC Grenache & Vinkara Doruk Bogazkere & Buyulubag Adakarasi

We tasted 3 different wines for the tasting event that I mentioned in my previous post. The first one was not DLC Grenache, but as the photographer preferred to put it in the front line 🙂 I decided to start with it.
Here are the expected tasting notes: 
DLC Grenache 2009
The color is a dark, violet-like red. Medium body, high acidity, moderate – or even less- tannins. A little sweet, fruity aromas. A little bitternes like the bitternes of red fruits. A little too sharp for me, probably because I don’t like high acidity.


Vinkara Doruk Bogazkere 2007
The color is a light red. Medium-full body, strong tannins, but I actually expected stronger tannin from Bogazkere. High acidity – which I don’t like as I just mentioned. Although I was a little dissappointed when I first tasted it, I changed my mind when I tasted it for the second time after the wine rested almost one hour in the glass and then I enjoyed a second glass of it.
Buyulubag Adakarasi 2007
This one was definitaly my favorite. May be I give a little extra credit to the producers who try to produce something original / authentic 🙂 
This is a wine with strong, fruity taste and almost a full body. Unfortunately, I did not make any notes on the color, probably because I was trying to respond to my friends’ attacking (!) questions 🙂 When they attacked me saying” Tell us, what do you smell huh?” I said at first “mmm a little cherry and … other red fruits…” and then, my husband helped me to remember the name of blackberry, which is somehow one of the red fruits in my mindset. When I said “yes, cherry and blackberry” everyone was very surprised, because the names of these two fruits were really written on the bottle as the aromas of the wine. Good for me!

Photos by Mehves Cetinkaya

Yazgan Karsiyaka

Yazgan Karsiyaka

A big family dinner in a house next to the forest. A lot of candles on the table, because electricity was gone (due to bad weather). It sounds good despite the absence of elctricity. Nice food, nice people, nice conversation, but not so nice wine. The host already told me that he is not a wine person. It is stil not easy to write negative comments on a wine that is offered by someone, who invited you to his home for dinner. At least the wine was not home made! If it was home made, I could not probably say anything negative even if the wine was awful 🙂
Yazgan Karsiyaka, which I choosed among the wines on the shelf totally at my own will, is a varietal of Bogazkere. One can tell that it has a light red color even in the candle light. It was harvested in 2008 and bottled in 2009, if I remember correctly. Since I can’t know in which conditions the bottle was kept until I opened it, I don’t want to say that it was a bad wine. I’d rather say that we were not satisfied by the wine we tasted. I did not find anything to smell or to taste. It is very light to drink, but I should say that I preferred not to drink it after my first glass.