Bayan Shirei is a green grape used both as a table grape and for making wine.

The wines made from Bayan Shirei are known to have acidity levels high enough to create some crispiness. However, being a low aromatic grape, the overall impression is that it produces quite uninteresting wines.

This could also be a reason for why it has been, and probably to some extent still is, used for producing fortified wines such as brandy.

The countries we are looking at in order to find wines made from Bayan Shirei are Kazakhstan, Armenia and Azerbaijan. They are all countries with a small wine industry.

Very few, if any, of their wines are exported, and therefore remains unknown to the non-domestic audience.

Food pairing
Given the lack of information on the grape’s characteristics and the absence of varietal wines, no pairing suggestions can be given.

Where is it grown?
Beyan Shirei is, with its 645 ha/1,594 ac, it is the third most planted grape in Kazakhstan.

There are reports of wine made from Banants (a synonym for Bayan Shirei) in Armenia.

There are also reports that the grape is used for making fortified wines in other former Soviet Union republics. There’s however a lack of official documentation that can verify this.

Bayan Shirei is thought to have originated in Armenia and from there having spread to other countries in the region.