Château BoucarutChapelle de Boucarut Syrah
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Chapelle de Boucarut Syrah
Pairings that work perfectly with Chapelle de Boucarut Syrah
Original food and wine pairings with Chapelle de Boucarut Syrah
The Chapelle de Boucarut Syrah of Château Boucarut matches generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti with beef balls, pasta with ham and tomato or osso bucco of veal.
Details and technical informations about Château Boucarut's Chapelle de Boucarut Syrah.
Discover the grape variety: Ehrenbreitsteiner
Aromatic and supple whites with a pale golden robe, an airy palate with moderate acidity, signature aromas of yellow fruits (peach, apricot), white flowers and light musky notes. Mainly used for sweet wines. Grown on very small surfaces in Germany, remains niche and preserved for its ampelographic value. German white grape obtained at Geisenheim (Reichensteiner x Kerner), early-ripening and resistant.
Informations about the Château Boucarut
The Château Boucarut is one of of the world's great estates. It offers 20 wines for sale in the of Coteaux du Pont du Gard to come and discover on site or to buy online.
The wine region of Coteaux du Pont du Gard
Mediterranean Gard IGP (yellow limestone Pont du Gard, white garrigue soils, sunny and dry): Syrah, Grenache, Mourvèdre and Carignan signatures as red kings — dark robes, powerful and warming with red fruits and present tannins. Roussanne and Viognier in floral and fruity whites, elegant and ample to drink young. Cabernet Sauvignon and Chardonnay on deep soils, fresh rosés.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
