Winery CasavycUp & Down 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 veal.
Taste structure of the Up & Down Syrah from the Winery Casavyc
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Up & Down Syrah of Winery Casavyc in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Up & Down Syrah
Pairings that work perfectly with Up & Down Syrah
Original food and wine pairings with Up & Down Syrah
The Up & Down Syrah of Winery Casavyc matches generally quite well with dishes of beef, lamb or veal such as recipes of navarin of lamb, lamb tagine with prunes and dried fruits or duck breast with orange sauce.
Details and technical informations about Winery Casavyc's Up & Down Syrah.
Discover the grape variety: Segalin
Ségalin noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Ségalin noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Up & Down Syrah from Winery Casavyc are 2010, 0
Informations about the Winery Casavyc
The Winery Casavyc is one of of the world's greatest estates. It offers 13 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
