Winery Cameron HughesLot 694 Syrah
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Lot 694 Syrah
Pairings that work perfectly with Lot 694 Syrah
Original food and wine pairings with Lot 694 Syrah
The Lot 694 Syrah of Winery Cameron Hughes matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of monkfish (anglerfish) à la sétoise, shish kebab or baked duck legs with potatoes.
Details and technical informations about Winery Cameron Hughes's Lot 694 Syrah.
Discover the grape variety: Sauterne
Opulent, age-worthy sweet whites with a golden to amber robe, a rich palate with precise acidity, and signature aromas of honey, candied yellow fruits (apricot, peach), white flowers, candied citrus, and botrytis-roasted notes. Also produces structured dry whites. The star of the great Sauternes and Barsac AOC. A historical synonym for Sémillon.
Informations about the Winery Cameron Hughes
The Winery Cameron Hughes is one of wineries to follow in Santa Barbara County.. It offers 699 wines for sale in the of Santa Barbara County to come and discover on site or to buy online.
The wine region of Santa Barbara County
Californian star of cool climates (Central Coast): signature Pinot Noir as king of reds on the cool AVAs (Sta. Rita Hills, Santa Maria Valley) — fine and mineral with notes of cherry, raspberry, undergrowth, orange peel and spice, Burgundy-style acidity. Taut Chardonnay (citrus, apple, gunflint). Fleshy Syrah (Ballard Canyon).
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
