Winery BarcelonaSyrah
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 Syrah from the Winery Barcelona
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Barcelona in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Barcelona matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pork chops with potatoes, stuffed zucchini with merguez, beef and spices or aiguillette of duck with honey.
Details and technical informations about Winery Barcelona's Syrah.
Discover the grape variety: Cococciola
Crisp, aromatic dry whites with a pale golden colour, a lean palate and fresh acidity showing citrus (lemon, grapefruit), white flowers, white-fleshed fruits and Adriatic mineral notes. Also made as fresh sparkling wines (spumante). Enjoying a quality revival among Abruzzese producers who vinify it as a single variety around Chieti.
Last vintages of this wine
The best vintages of Syrah from Winery Barcelona are 2015, 2016, 0
Informations about the Winery Barcelona
The Winery Barcelona is one of of the world's great estates. It offers 27 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
