Winery Antica TindariSyrah
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Syrah from the Winery Antica Tindari
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Antica Tindari in the region of Sicily is a powerful.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Antica Tindari matches generally quite well with dishes of beef, pasta or lamb such as recipes of roasted fillet of beef with parsley, spaghetti with beef balls or baekenofe (alsatian meat stew).
Details and technical informations about Winery Antica Tindari's Syrah.
Discover the grape variety: Oberlin
Colourful, simple reds with a sustained ruby robe, supple tannins and an airy palate, with red fruit aromas and discreet hybrid notes. Early-ripening and resistant. Grown mainly in Canada (Quebec, Ontario) and the north-eastern United States for rigorous continental vineyards. Synonym of Oberlin Noir, French black hybrid obtained in 1860 by Christian Oberlin in Colmar, Alsace (gamay × millardet et grasset).
Last vintages of this wine
The best vintages of Syrah from Winery Antica Tindari are 0, 2010
Informations about the Winery Antica Tindari
The Winery Antica Tindari is one of of the world's greatest estates. It offers 11 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
