Syriac wine Calories

Syriac wine is most closely associated with Mardin, Midyat, and the Tur Abdin region of southeastern Turkey. The area has a long connection to grape growing and winemaking, though a producer’s current production site can vary.

Syriac wine is made by fermenting grape juice, as other grape wines are. Local grapes and inherited regional practices are part of its identity, while fermentation and ageing choices vary between producers.

There is no single grape required for Syriac wine. Producers may use locally grown grapes from the Mardin region, and the varieties can differ by producer and by whether the wine is red or white.

Syriac wine does not have one uniform taste: grape variety, colour, and winemaking choices all affect it. A bottle may be fruit-forward, dry, or more tannic, so the producer’s description is the best guide to its particular style.

The alcohol content of Syriac wine varies with the grapes and fermentation, so there is no single percentage that applies to every bottle. Check the bottle’s stated alcohol by volume for the specific wine.

No. Syriac wine is fermented grape wine, whereas arak is a distilled alcoholic drink flavoured with anise. Arak is commonly diluted with water when served; Syriac wine is not.

Syriac wine can be dry or have some sweetness; the style depends on the producer and how fermentation is completed. Look for a sweetness description on the bottle rather than assuming all Syriac wine tastes the same.

Pair Syriac wine according to its style: red versions can work with grilled meats and aged cheeses, while white versions often suit fish and lighter mezze. Serving suggestions may differ between individual bottles.

Recork or reseal opened Syriac wine and keep it in the refrigerator to slow oxidation. Its flavour will gradually change after opening, and how long it stays enjoyable depends on the wine and how well it is sealed.