Winery Alta VistaLos Escasos 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 poultry, beef or game (deer, venison).
Taste structure of the Los Escasos Syrah from the Winery Alta Vista
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Los Escasos Syrah of Winery Alta Vista in the region of Mendoza is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Los Escasos Syrah
Pairings that work perfectly with Los Escasos Syrah
Original food and wine pairings with Los Escasos Syrah
The Los Escasos Syrah of Winery Alta Vista matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of boeuf lôc lac (cambodia), lamb tagine with peppers and artichoke bottoms or duck breast with honey-orange sauce.
Details and technical informations about Winery Alta Vista's Los Escasos Syrah.
Discover the grape variety: Loin de l'oeil
This variety is most certainly from the Tarn region, more precisely from Gaillac, and is registered in the Official Catalogue of wine grape varieties, list A1. It is not found in any other French wine-growing region and is virtually unknown abroad.
Last vintages of this wine
The best vintages of Los Escasos Syrah from Winery Alta Vista are 2003, 0
Informations about the Winery Alta Vista
The Winery Alta Vista is one of of the world's great estates. It offers 80 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
