Winery Aurelia VișinescuFeteasca Neagra - Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
Food and wine pairings with Feteasca Neagra - Syrah
Pairings that work perfectly with Feteasca Neagra - Syrah
Original food and wine pairings with Feteasca Neagra - Syrah
The Feteasca Neagra - Syrah of Winery Aurelia Vișinescu matches generally quite well with dishes of beef, lamb or spicy food such as recipes of american fillet (belgian-style beef tartar), mathieu's lamb tagine or coconut chicken curry in thermomix.
Details and technical informations about Winery Aurelia Vișinescu's Feteasca Neagra - Syrah.
Discover the grape variety: Feteasca neagra
A very old variety native to Romania, found much more in Romanian Moldavia and Wallachia, almost unknown in France, but registered in the Official Catalogue of Wine Grape Varieties, list A2. According to Viala and Vermorel, it is the black form of feteasca alba. It should not be confused with feteasca regala.
Last vintages of this wine
The best vintages of Feteasca Neagra - Syrah from Winery Aurelia Vișinescu are 2014, 2013
Informations about the Winery Aurelia Vișinescu
The Winery Aurelia Vișinescu is one of of the world's great estates. It offers 68 wines for sale in the of Dealu Mare to come and discover on site or to buy online.
The wine region of Dealu Mare
Dealu Mare DOC is a wine region located in the southern Part of Romania in Prahova and Buzau counties. It’s latitude of 45° compares with Bordeaux and Tuscany, and is one of the countries most highly regarded DOCs, especially for its red wines. The Vineyard zone stretches for 65 kilometers (40 miles) across the southern Carpathian Hills (Dealu Mare translates as Big Hill). Its width ranges from 3 to 12 kilometers (2-7.
News related to this wine
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The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
