Winery AntigalCAVIA Reserve Syrah
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the CAVIA Reserve Syrah from the Winery Antigal
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the CAVIA Reserve Syrah of Winery Antigal in the region of Mendoza is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with CAVIA Reserve Syrah
Pairings that work perfectly with CAVIA Reserve Syrah
Original food and wine pairings with CAVIA Reserve Syrah
The CAVIA Reserve Syrah of Winery Antigal matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of tournedos rossini with port sauce, lamb confit with new potatoes or paella valenciana (without seafood).
Details and technical informations about Winery Antigal's CAVIA Reserve Syrah.
Discover the grape variety: Odjaleschi
Most certainly Georgian, odja meaning "tree" in Megrel, which explains why we still find this variety cultivated with trees as stakes.
Last vintages of this wine
The best vintages of CAVIA Reserve Syrah from Winery Antigal are 0, 2010
Informations about the Winery Antigal
The Winery Antigal is one of of the world's great estates. It offers 55 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
