Cave de SezenoveGeneve 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 Geneve Syrah from the Cave de Sezenove
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Geneve Syrah of Cave de Sezenove in the region of Genève is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Geneve Syrah
Pairings that work perfectly with Geneve Syrah
Original food and wine pairings with Geneve Syrah
The Geneve Syrah of Cave de Sezenove matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of stewed beef heart, lamb mice confit in port wine or duck breast with honey and raspberry vinegar.
Details and technical informations about Cave de Sezenove's Geneve Syrah.
Discover the grape variety: Alvina
Intraspecific crossing obtained between Alphonse Lavallée and the white sultana, registered in 1990 in the Official Catalogue of table grape varieties list A1.
Informations about the Cave de Sezenove
The Cave de Sezenove is one of of the world's great estates. It offers 5 wines for sale in the of Genève to come and discover on site or to buy online.
The wine region of Genève
Geneva, at the western end of Lac Léman (Lake Geneva), is the second-largest city in Switzerland and the country's third-largest wine producing canton after Valais and Vaud. Although not famously associated with wine, the city and its environs are home to numerous Vineyards and wineries, some within just a few miles of the Center. At 1,400 hectares (3,500 acres), Geneva accounts for 10 percent of the country's vineyard area. Gamay is the predominant variety here, with the Swiss workhorse Chasselas (often labelled "Fendant") and Pinot Noir taking second and third place respectively.
The word of the wine: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.
