Grilled or stewed goose, duck, game meats such as quail, lamb shank, grilled steak.
Grilled kebabs on skewers with onions and green peppers make a great pairing for this beautiful Kayra red wine.
European white cheeses, such as Gruyere, Parmesan, Erzincan brynza, and Kargı brynza are great cheese pairings for this wine.
Today, part of the Mey group and under the Diageo umbrella, it is one of the most dynamic and successful in Turkey. Kayra’s Irish-American winemaker, Daniel O’Donnell, oversees the production of bright, exuberant wines from native and international varieties. Kayra are great exporters, and their wines are already on the wine lists of top restaurants in London and New York. The range includes the straight “Kayra” label, which produces brilliantly characterful and well-priced wines from varietals including Oküzgozü and Kalecik Karasi. “Kayra Imperial” is an intriguing and ever-changing premium range of small-batch wines that capture “whatever the winemaking team find most interesting each year”.
The Marlborough region is home to diverse landscapes: from expansive flat valleys in the Wairau Valley sub-region to the windswept mountains of the Awatere Valley. Sauvignon Blanc grapes are sourced from estate and grower vineyards in each of these distinct Marlborough sub-regions to produce Clifford Bay’s refreshing Sauvignon Blancs that emphasize the lively, tropical fruit flavours of the Wairau Valley.