Winery Blue ValleySyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Blue Valley in the region of Virginia often reveals types of flavors of non oak, earth or oak and sometimes also flavors of black fruit.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Blue Valley matches generally quite well with dishes of beef, lamb or spicy food such as recipes of roast beef casserole, lamb stew with melting peppers or coconut curry cauliflower in the cookeo.
Details and technical informations about Winery Blue Valley's Syrah.
Discover the grape variety: Tressot
Light, fruity reds with a clear ruby colour, soft tannins and a supple palate, showing signature aromas of red fruits (cherry, raspberry), gentle spices and floral notes. Airy, northern profile to drink young. Preserved for its heritage value, it survives in a few patrimonial plots in Burgundy among the ancient varieties of northern Burgundy under study. Native black variety from Burgundy and the Yonne, today rare.
Last vintages of this wine
The best vintages of Syrah from Winery Blue Valley are 2015, 2014, 0
Informations about the Winery Blue Valley
The Winery Blue Valley is one of of the world's greatest estates. It offers 24 wines for sale in the of Virginia to come and discover on site or to buy online.
The wine region of Virginia
Quality pole of the American east coast, unique signature in Viognier: ample, fragrant whites with notes of apricot, white peach, honey and flowers, silky on the palate. Cabernet Franc star in red, fine and fresh (raspberry, ripe pepper, spices). Also dense Petit Verdot, round Merlot, balanced Chardonnay, Vidal Blanc and native Norton. Humid continental climate tempered by the Appalachians, 8 AVAs (Monticello, Shenandoah).
The word of the wine: Game
A family of animal aromas reminiscent of venison and present in certain old red wines. See venison.
