Winery Aldo ViolaGuarini Syrah
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Guarini Syrah from the Winery Aldo Viola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Guarini Syrah of Winery Aldo Viola in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Guarini Syrah of Winery Aldo Viola in the region of Sicily often reveals types of flavors of earth, microbio or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Guarini Syrah
Pairings that work perfectly with Guarini Syrah
Original food and wine pairings with Guarini Syrah
The Guarini Syrah of Winery Aldo Viola matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef pot-au-feu, thai coconut chicken with black mushrooms or meatballs catalan style.
Details and technical informations about Winery Aldo Viola's Guarini Syrah.
Discover the grape variety: Cacaboué
Previous
Last vintages of this wine
The best vintages of Guarini Syrah from Winery Aldo Viola are 2012, 2014, 0, 2015 and 2013.
Informations about the Winery Aldo Viola
The Winery Aldo Viola is one of of the world's greatest estates. It offers 13 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
