Winery ChamardSyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah of the Winery Chamard is in the top 70 of wines of Connecticut.
Wine flavors and olphactive analysis
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Chamard matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fondue bourguignonne and accompanying sauces, lamb tagine with dried fruits or chicken tagine.
Details and technical informations about Winery Chamard's Syrah.
Discover the grape variety: Torrontés riojano
Most certainly of Argentine origin, very well known in this country, particularly in the Rioja and Salta regions. It is said to be the result of a cross between the Muscat d'Alexandrie and the Listan Prieto Noir, also known as Criolla Chica. We can note its resemblance with the torrontés sanjuanino, most certainly by the fact that it is also resulting from the same crossing. In Spain (Galicia), a grape variety bears the name of torrontés, it is most certainly the fernao Pires. Torrontés riojano is also present in Chile, but in France it is practically unknown.
Last vintages of this wine
The best vintages of Syrah from Winery Chamard are 2012, 0
Informations about the Winery Chamard
The Winery Chamard is one of of the world's greatest estates. It offers 30 wines for sale in the of Connecticut to come and discover on site or to buy online.
The wine region of Connecticut
Connecticut is a state located in the Southern NewEngland region of the United States, bordering the Long Island Sound to the south and Massachusetts to the North. Although it is not known for its wine production, Connecticut is nevertheless home to a craft wine industry that has grown steadily since the 1970s. Vitis vinifera and Hybrid grapes are planted throughout the state, and the best wines are made from Riesling, Chardonnay, St. Croix, Cabernet Franc and Vidal.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
