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Narince Tag

HomePosts tagged "Narince" (Page 6)

By 0Turkish Wine, White Wine, Wine Reviews

  I’m still excited over having found Turkish Viognier. There are truly very few dry white wines I can even tolerate let alone like and I thought Viognier was lost to me when I left the DC metro area. I won’t give Virginia props for much but they grow an outstanding Viognier. So, it seems, does Chamlija which creates a bottle worth 90-something TL (from Sensus).  We’ve already swooned over the straight up Viognier so now it’s time to talk about the Chamlija Viognier Narince blend. Pale yellow in color, the Chamlija Viognier Narince nose is a little on the flat side (often typical with Viognier) but there are soft notes

By 0Turkish Wine, White Wine, Wine Reviews

  Now is the time I try to switch to white or rose wines to beat the Istanbul summer heat. Since I am really enjoying this new winery, Gordias, it seemed a good place to start my summer trend. For one thing, I really like the minimalist goat-looking logo. More importantly though-the wines are killer. I’ve been a little on the fence about Narince wines; aside from the unicorn that is an unoaked Chardonnay, I’m just not really into dry whites. I am into Gordias though so when I found a bottle of Narince at Solera (55TL) I decided to give it a go. The Narince is not a big wine,

By 0Turkish Wine, White Wine, Wine Reviews

  The Diren Narince was a pretty decent Narince. I haven’t had many wines from this maker yet but this boded well for the rest. In any case I found it nicer than the Barudi Narince from a few weeks ago as that one was too oaky for me. The 2010 Diren Narince was a nice light straw color. It was floral and mildly oaky on the nose. I guess I would describe this as Chardonnay adjacent which makes sense as Narince is often equated with Chardonnay. There was definitely some oak happening here but it tasted, to me, more like it was treated with oak versus actually having been oak

By 0Turkish Wine, White Wine, Wine Reviews

  Turkey has a lot of great food. But you really can only eat bread and meat for so long. Luckily I have found fantastic places for Thai, Korean, burgers, and even pulled pork. What I haven’t found is decent Chinese. Not that there’s not Chinese food in abundance here, because there is. But every time I’ve tried it hasn’t gone well. So when a friend posted on Facebook that she made a fiery pepper chicken similar to the dried pepper chicken at DC’s fabulous Szechuan Pavillion, I had to try to make it. The recipe is actually pretty easy and I only had to make a couple substitutions; for