Tag Archives: Kutman

Adnan Kutman Öküzgözü Cabernet Sauvignon 2010

I don’t drink Kutman wines often. Every time I do though I am reminded that it’s something I should do more often. Like the Adnan Kutman Öküzgözü Cabernet Sauvignon, Kutman wines are a balance of both the fruit and the winemaker’s expression. While not every one will knock your socks off; they are dependable options.

Kutman is one of Turkey’s many wineries with vineyards located in the prolific Thracian region. However those aren’t Kutman’s only vineyards. They also grow in the Ege district of Turkey’s Aegean region. They grapes for this particular wine come from both vineyards.

Öküzgözü is a native Turkish varietal. Originally from the country’s east (Anatolia), it is a delicate and fussy grape that has managed to do fairly well in other parts of the country. Öküzgözü generally creates easy to drink wines that are medium-bodied, high in acid, and have delicate fruity-floral aromas. Blending it with the much bigger personality inherent in Cabernet Sauvignon gives Öküzgözü a bit more depth of character.

Kutman Öküzgözü Cabernet Sauvignon

Adnan Kutman Öküzgözü Cabernet Sauvignon 2010 Tasting Notes:

I do not know the blend percentages but the high acid and lower alcohol (12.5% abv) lead me to suspect that it is majority Öküzgözü. However that does not mean that the Cabernet Sauvignon has not made its presence felt.

The nose was rather aromatic with both red and black fruits, green bell pepper, mint, chocolate, and some baking spices. The latter likely a result of the wine’s 12 months in oak. Medium-bodied with smooth, light tannins, the palate displayed the delicacy of the Öküzgözü with light fruits giving way to subtle green flavors.

2010 Kutman Gamay Cabernet Sauvignon

I have not yet explored Kutman wines much but when I saw this Kutman Gamay Cabernet Sauvignon at Carrefour I couldn’t resist trying buying it. It’s the first Gamay I’ve seen in Turkey and I was curious both as to what Turkey would turn out in a Gamay as well as how it would blend with a Cabernet Sauvignon.

Kutman Gamay Cabernet Sauvignon

It blends really well as it turns out. This Trakya-based winery has produced a really pretty nice blend with these two grapes. Fairly low alcohol for a red, at only 12.5% abv, this Kutman Gamay Cabernet Sauvignon was a medium-bodied wine that has spent eight to twelve months in oak resulting in a clear, purple-red wine with red fruits, spices, hibiscus, and rhubarb in the nose.

The palate of the Kutman Gamay Cabernet Sauvignon was quite tart revealing a relatively high level of acid and some good tannins. The flavors were a lot earthier than the nose was with some raspberries but also truffles and potting soil. I’ve found earthy flavors in wines before but never have I been so clearly able to identify them. I was really pretty blown away by them.

Kutman Gamay Cabernet Sauvignon

Considering how hesitant I was going in, the Kutman Gamay Cabernet Sauvignon was a nice surprise; especially at only 53 TL. I would definitely drink this again. I think I need to start looking for other Kutman wines to try!

The 2005 Kutman Ipsala

This week we’re diverting from Suvla. Largely because I saw a bottle of wine at Carrefour last week that I don’t recall having seen before. The Kutman Ipsala Gamay – Cabernet from 2005.

Gamay is about the only wine for which I will forgive the French. In fact I was fairly well set on making France a parking lot for Europe or giving it to Germany after I take over the world; but my friend L pleaded for it. She gets France and Ireland and my interference in her rule will be minimal. Ish. But I digress.

At 38TL the Kutman Ipsala is right around the price point I have come to grudgingly accept as the minimal amount for quality wine here. *Sob* I miss Trader Joe’s.

From the gorgeous purply red color to the smooth finish, this Kutman Ipsala was a winner. The nose was what I would expect from a Cabernet; pepper/spice and red fruits. The spice was also the first thing I got on the palate; almost overwhelmingly so. Then, after I sat for a bit mulling through the tannins the fruit flavors make themselves known: raspberry, grape*, maybe a little plum.

The label did not specify what the blend percentages are; but the very dry, acidic, and medium tannins make me want to say that, whatever the percentages, the Cabernet is the dominant grape.

This paired nicely with both Parmesan and cheddar. Despite the French origin of the grapes I felt tempted to treat the Kutman Ipsala more like an Italian wine. It had all the bigness I associate with a lot of Italian reds and I I don’t think you’d go wrong pairing it with the same foods as you would an Italian.

I love cheese. Almost all of them really but cheddar remains my favorite. Specifically proper white, sharp cheddar. Which I could buy here if I wanted to sell my kidney or something to pay for it. So when L and I found a cheese booth at a Christmas craft fair in Inverness I was, needless to say, excited. Possibly a little too excited. L said you could see the vendor’s demeanor change from ‘friendly salesman’ to ‘oh dear this person could be dangerous; no sudden moves now’.

I must admit my excitement over hand crafted cheddar likely seems disproportionate when you don’t know that I live in a cheddarless desert. My Montgomery Burns plotting glee combined with my back injury and consequently odd posture and semi permanent grimace of pain did probably send the wrong message. After sampling several marvelous cheddars L and I both bought three (at 3 of 10 GBP). I got: sharp, caramelized onion, and garlic chive. I now regret not getting the chili as well.

I heartily recommend Damn Fine Cheese if you’re in an area where it’s sold or can be shipped to you.

*I know it seems odd to cite grape here. Wine is (usually) made out of grapes. But how often do you hear or read a wine description that actually mentions the flavor? Not often at all. Gamay is known to be a little grapey though.