Winery Carelli34 Syrah
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the 34 Syrah from the Winery Carelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 34 Syrah of Winery Carelli in the region of Mendoza is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with 34 Syrah
Pairings that work perfectly with 34 Syrah
Original food and wine pairings with 34 Syrah
The 34 Syrah of Winery Carelli matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef strogonoff, lamb with ginger honey or rabbit terrine in the style of a grandmother (pas de calais).
Details and technical informations about Winery Carelli's 34 Syrah.
Discover the grape variety: Khendorni
Most certainly of Armenian origin. It should be noted, however, that in Azerbaijan a grape variety called Khindogny is cultivated, with a synonym, Khendorni, which resembles it like two drops of water. In France, Khendorni is virtually unknown.
Last vintages of this wine
The best vintages of 34 Syrah from Winery Carelli are 2019, 2018, 2017, 2013 and 0.
Informations about the Winery Carelli
The Winery Carelli is one of of the world's greatest estates. It offers 18 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Alcohol
A generic term for the various alcohols produced during fermentation that give the wine body, structure and warmth.
