Kayra – Terra

Kayra has a brand (serial) called Terra. I tasted and mentioned some wines of this brand before. Now, I’d like to tell you what we should understand when a wine is branded under Terra.

All Kayra wines named as Tarra are produced based on the “terroir” principle, which basically means that the wine is produced where the underlying grape is grown. The term terroir is a French term, which basically means “place, earth, homeland” etc. The term is used in wine business to indicate the characteristics of the grapes caused and shaped by the geographical features of the area where the grape was grown. Terra’s wines are produced in production facilities located in the areas where the grapes used in those wines are grown. For instance, Terra Bogazkere is made of Bogazkere grapes, which is grown in Diyarbakır ( in South-Eastern Anatolia), and is produced in a production facility located in Elazığ (Eastern Anatolia).

There is a group of wines named under Terra Anataolia: Shiraz, Bogazkere, Okuzgozu-Bogazkere, Okuzgozu, Kalecik Karasi, Kalecik Karasi Roze and Sauvignon Blanc-Sultaniye. These are all made of grapes grown in Turkey. As far as I understand, Terra Shiraz and Terra Kalecik Karasi, are produced in different places than where the grapes were grosn. So, they are exceptions I guess.

There are other also wines of Terra called Terra de France, Terra Italia and Terra California. Those are produced in the places mentioned in their names and imported to Turkey by Mey Icki.

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Tasting Notes from Wine Tasting in 5 Steps

We tasted 6 wines in the recent seminar that mentioned a short while ago. I could manage to taking notes, but unforunately could not take any pictures for you.

While I will be writing my tasting notes, I will also try to tell you what I’ve learned about whine tasting for those who are curious.My notes are generally based to the common comments of the group, but I didn’t include the comments which I don’t agree 🙂

When Cüneyt Uygur (Manager of Kayra Wine Center) mentioned “bodied”, I asked him what this meant. I felt like a hero because I was sure everyone was wondering waht it meant 🙂 He explained it carefully by using many adjectives. I can summarize it as the intensity and the weight of the wine in the mouth.

In addition, I also learned how is acidity felt, how is it felt when a wine has lots of tannins, and other things that I don’t remember now.

We tasted one sparkling wine, one roze, two while and two red wines.

1. Cameo D’oro
Before we tasted this sparkling wine of Kayra, we also learned how we should open a sparkling wine bottle. This was the best part for me 🙂 because I am not really interested in tasting sparkling wine since I don’t like high acitity or sparkles. My notes say that it was a wine with medium body, high acidity, fruity, lemon and yeast aromas on the nose.

2. Terra de France, Sauvignon Blanc 2008
This wine has a darker color compared to the sparkling wine, but it has still a light yellow color. It has a high acidity and fruity aromas. When I tasted this, two sides of my tounge burned from acidity and I though I could not ever like a white wine. This negative thoughts only lasted until I tasted the following white wine. It was clear to me that it was not only about color, there are huge differences among the white wines.

3.Terra California Chardonnay 2006
I was the first one who commented that the acidity of this wine is much lower than the previous two 🙂 I think this was how a white wine should taste like. How could I drink those whites with burning acidity? It is still not my favorite, because the fruity and spicy aromas of the wine were so sweat that I would think if it could be a semi sweet wine. I smelled fume and oaky aromas for the first time from this wine.

4.Terra Kalecik Karasi Roze 2009
This was the second time that I had ever tasted a roze wine. The first one was in Bozcaada, in Corvus’s store. I don’t know which wine it was, but it had an orange or salmon like color. Terra Kalecik Karasi Roze, on the other hand, had a lively pink color. It was a medium bodied, highly acidic wine with a little tannins, fruity and flowery aromas.For me, it is a wine that can be tried only if necessary in social events.

5. Kayra Vintage Merlot 2008
I was happy that I could eventually taste a red wine, but high acidiy disappointed me a little. I still think that it can be a very nice wine after a little dekantation. It has a dark burgundy color, a medium body, moderate tannins, fruity, spicy and oaky aromas.

6.Buzbag Rezerv  2006 
We just listened to the reasons of why Okuzgozu and Bogazkere blends make good blends and therefore I was really curious about this wine. This was clearly the peak of the tasting that day. My curiousity left its seat to joy! I am grateful whoever thought first about blending these two grapes. The wine has a dark red but rather transparent color. It has medium body, moderate acidity, a lot of tannins, fruity and spicy aromas.

Wine Tasting in 5 Steps

I attended a wine tasting seminar recently. It was the best wine experiance I had recently. It was an introduction to wine tasting, which anyone who likes to drink wine can enjoy.

I guess there are many institutions that organize seminars like this. I just chosed this one only for practical reasons (its date was suitable for me). It was Kayra Wine Center’s Wine Tasting Seminar in 5 Steps. I had to leave the office a little earlier than normally, but it was worth it.

I have to admint the the content of the seminar was exceeding my expectations. As it was my first time in such a seminar, I was expecting answers to my simple questions like “what should I look for in the glass?”, ” could I ever smell those aromas people keep telling about like flawor or sweaty horse!” or ” what is a wine with full body?”. I found more than my answers in this seminar, it was like receiving a desert with icecream while expecting only a single desert 🙂

In summary, I could say that I learned how every single part of a grape contributes to the wine, what are the differences between production and consumption of different kinds of wines, what I should look for when I’m tasting wine and even which food is compatible with the wines that we tasted there.


It was important to me to learn that high acidity bothers me a little and that lots of tannins do not bother me at all. I even like tannins. While I could only smell  a little fruity and oaky aromas from a wine, other people managed to smell blackpepper, plum, strawberry, mineral etc. This made me a little sad, because I thought that I had a strong nose. I always notice people from their parfumes and I always notice if someone around has used lemon cologne even if they had it hours ago (because I hate the smell of lemon cologne. However, I can’t understand how one can smell moldy carton or sweaty horse when tasting a wine! I comfort myself sayin that everything is possible with enough time and experience. I just need to be patient.