Winery BoutariExperimental Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Experimental Syrah of Winery Boutari in the region of Continental Greece often reveals types of flavors of earth, spices or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Experimental Syrah
Pairings that work perfectly with Experimental Syrah
Original food and wine pairings with Experimental Syrah
The Experimental Syrah of Winery Boutari matches generally quite well with dishes of beef, lamb or spicy food such as recipes of traditional flemish carbonades, lamb tagine with vegetables and preserved lemons or chicken with green olives.
Details and technical informations about Winery Boutari's Experimental Syrah.
Discover the grape variety: Abouriou
Supple, fruity reds with a deep purple robe, smooth tannins and moderate acidity, showing aromas of red and black fruits (cherry, blackberry, plum), sweet spices and floral notes. Round, approachable young, easy-drinking wines. Star of Côtes du Marmandais AOC, identity pillar of the appellation alongside cabernet and merlot, also present in Buzet AOC and Fronton AOC. Autochthonous South-West variety from Lot-et-Garonne, rediscovered in the 19th century.
Last vintages of this wine
The best vintages of Experimental Syrah from Winery Boutari are 2017, 0, 2015
Informations about the Winery Boutari
The Winery Boutari is one of of the world's great estates. It offers 81 wines for sale in the of Attiki to come and discover on site or to buy online.
The wine region of Attiki
IGP of the Athens region, one of the oldest wine zones in the world, dry Mediterranean climate on limestone and schist. Savatiano signature historic king grape (2,500 years, base of Retsina flavored with Aleppo pine resin): today rehabilitated in dry whites with green apple, citrus, white flowers, fennel and mineral touch, tense palate. Also aromatic Malagouzia (peach, citrus), tense saline Assyrtiko. Supple Agiorgitiko red.
The wine region of Continental Greece
Vast region of central Greece (Attica, Boeotia, Euboea, Phocis. ), ~1/3 of national output.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
