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 beef tongue with pickle sauce, lamb tagine with dried fruits or monkfish (anglerfish) à la sétoise.
Details and technical informations about Winery Blue Valley's Syrah.
Discover the grape variety: Beaunoir
A very old grape variety from the Aube department and the Châtillon sur Seine district in the Côte d'Or. It is said to be the descendant of a natural intraspecific crossing between pinot noir and gouais blanc. Today, it is almost absent in the vineyard.
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
Virginia is a state on the eastern seaboard of the United States, located immediately South of Maryland and North of the Carolinas. The state covers 42,750 square miles (110,750 km2) of mountains, valleys and the Atlantic coastal Complex that forms its eastern border. From the Cumberland and Blue Ridge Mountains in the west to the coastal creeks and estuaries in the east, Virginia's topography and geology are varied, to say the least. The landscape around the Chesapeake Bay - a vast coastal inlet that separates the main state from its Eastern Shore - could hardly be more different from that below Mt Rogers (1,750m), 480km to the west.
The word of the wine: Grey (wine)
Wine obtained by vinifying white grapes with coloured skin (black or grey), by direct pressing, without maceration. It is a rosé with very little colour.
