Winery Navarro CorreasPetit Syrah
Red wine
This wine generally goes well with beef, game (deer, venison) or spicy food.
Food and wine pairings with Petit Syrah
Pairings that work perfectly with Petit Syrah
Original food and wine pairings with Petit Syrah
The Petit Syrah of Winery Navarro Correas matches generally quite well with dishes of beef, game (deer, venison) or spicy food such as recipes of roast beef in a crust (onions & mustard), pizza of the south west : duck breast, roquefort or chicken tajine with prunes.
Details and technical informations about Winery Navarro Correas's Petit Syrah.
Discover the grape variety: Torrontés riojano
Most certainly of Argentine origin, very well known in this country, particularly in the Rioja and Salta regions. It is said to be the result of a cross between the Muscat d'Alexandrie and the Listan Prieto Noir, also known as Criolla Chica. We can note its resemblance with the torrontés sanjuanino, most certainly by the fact that it is also resulting from the same crossing. In Spain (Galicia), a grape variety bears the name of torrontés, it is most certainly the fernao Pires. Torrontés riojano is also present in Chile, but in France it is practically unknown.
Last vintages of this wine
The best vintages of Petit Syrah from Winery Navarro Correas are 0
Informations about the Winery Navarro Correas
The Winery Navarro Correas is one of of the world's great estates. It offers 90 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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
