Winery CellarSyrah - Agiorgitiko (Αγιωργίτικο)
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Syrah - Agiorgitiko (Αγιωργίτικο) of Winery Cellar in the region of Continental Greece often reveals types of flavors of non oak, oak.
Food and wine pairings with Syrah - Agiorgitiko (Αγιωργίτικο)
Pairings that work perfectly with Syrah - Agiorgitiko (Αγιωργίτικο)
Original food and wine pairings with Syrah - Agiorgitiko (Αγιωργίτικο)
The Syrah - Agiorgitiko (Αγιωργίτικο) of Winery Cellar matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tata simone's dumplings, lamb tagine with vegetables and sweet potatoes or island grouper.
Details and technical informations about Winery Cellar's Syrah - Agiorgitiko (Αγιωργίτικο).
Discover the grape variety: Agiorgitiko
It is very old in Greece, most certainly originating from the Aegean islands of Santorini(i) to be precise, where it is still the second black variety cultivated today. It is found in Canada (Quebec), in France it is practically unknown, although it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Syrah - Agiorgitiko (Αγιωργίτικο) from Winery Cellar are 0, 2015
Informations about the Winery Cellar
The Winery Cellar is one of of the world's greatest estates. It offers 8 wines for sale in the of Continental Greece to come and discover on site or to buy online.
The wine region of Continental Greece
CentralGreece is a large geographical region in the heart of mainland Greece. Home to around 4. 5 million Greeks and the capital city, Athens, the region is also the birthplace of one of the country's most famous wines, Retsina. ALong with this idiosyncratic wine (which is mostly made from the local Savatiano grape), many Dry red and white wines are produced in Central Greece, from varieties as far-ranging as Assyrtico, Cabernet Sauvignon, Syrah and Athiri.
The word of the wine: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
