Winery Cameron HughesLot 174 Syrah
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Lot 174 Syrah
Pairings that work perfectly with Lot 174 Syrah
Original food and wine pairings with Lot 174 Syrah
The Lot 174 Syrah of Winery Cameron Hughes matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of delicious bourguignon, pastillas with lamb and apricots or duck stew.
Details and technical informations about Winery Cameron Hughes's Lot 174 Syrah.
Discover the grape variety: Camaraou
It has been cultivated for a long time in Bearn and in the Jurançonnais. Today, it is very little multiplied and therefore in danger of disappearing. Published genetic analyses have made it possible to discover that it is related to one or more grape varieties, including Savagnin. For more information, click here!
Informations about the Winery Cameron Hughes
The Winery Cameron Hughes is one of wineries to follow in Sonoma County.. It offers 699 wines for sale in the of Sonoma County to come and discover on site or to buy online.
The wine region of Sonoma County
The wine region of Sonoma County is located in the region of North Coast of California of United States. We currently count 1105 estates and châteaux in the of Sonoma County, producing 2365 different wines in conventional, organic and biodynamic agriculture. The wines of Sonoma County go well with generally quite well with dishes .
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
