Winery Barranco LongoReserva 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 veal.
The Reserva Syrah of the Winery Barranco Longo is in the top 70 of wines of Algarve.
Taste structure of the Reserva Syrah from the Winery Barranco Longo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva Syrah of Winery Barranco Longo in the region of Algarve is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Reserva Syrah of Winery Barranco Longo in the region of Algarve often reveals types of flavors of black fruit.
Food and wine pairings with Reserva Syrah
Pairings that work perfectly with Reserva Syrah
Original food and wine pairings with Reserva Syrah
The Reserva Syrah of Winery Barranco Longo matches generally quite well with dishes of beef, pasta or veal such as recipes of thai beef skewers, pasta cake or veal tagine with potatoes and olives.
Details and technical informations about Winery Barranco Longo's Reserva Syrah.
Discover the grape variety: Velteliner vert
- Origin: This variety is widely cultivated in Austria. It is believed to be the result of a natural intraspecific cross between Savagnin and another ancient Austrian variety called Saint Georgen. It can also be found in the northeastern part of Italy, in Germany, Hungary, Romania, Russia, the Czech Republic, Slovakia, Moravia, Croatia, the United States (Oregon, Maryland, etc.), Australia, New Zealand and Canada.
Last vintages of this wine
The best vintages of Reserva Syrah from Winery Barranco Longo are 2016, 2013, 2010, 0 and 2009.
Informations about the Winery Barranco Longo
The Winery Barranco Longo is one of of the world's greatest estates. It offers 29 wines for sale in the of Algarve to come and discover on site or to buy online.
The wine region of Algarve
Algarve ('the Algarve' to most English speakers) is the southernmost wine region of Portugal, and the far southwestern corner of the Iberian Peninsula. It is more widely known for its beaches and thriving tourist industry than its wines. Although a small quantity of fresh-styled white wines are made here, the wines of the Algarve are predominantly red, and made from classic Portuguese varieties like Castelão and Touriga Nacional, as well as more international varieties like Syrah. The region's wines are produced largely by a by a small number of upscale co-operatives, although the fashion for independent producers is catching on quickly.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
