Winery Creekside CellarsSyrah
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 of Winery Creekside Cellars in the region of Colorado often reveals types of flavors of spices, red fruit or black fruit.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Creekside Cellars matches generally quite well with dishes of beef, lamb or spicy food such as recipes of small stuffed fish from nice, couscous merguez or shrimp in coconut milk curry.
Details and technical informations about Winery Creekside Cellars's Syrah.
Discover the grape variety: Bogazkere
A very old indigenous grape variety grown in Turkey (Anatolia, etc.), most often at high altitudes. Virtually unknown in France and in almost all other wine-producing countries, although attempts have been made in Australia. It is thought to be related to the morek, another Turkish variety.
Last vintages of this wine
The best vintages of Syrah from Winery Creekside Cellars are 0
Informations about the Winery Creekside Cellars
The Winery Creekside Cellars is one of of the world's great estates. It offers 19 wines for sale in the of Colorado to come and discover on site or to buy online.
The wine region of Colorado
Colorado is a state in the western United States, bordered by NewMexico to the South and Wyoming to the North. Colorado's vineyards are among the highest in the world, reaching altitudes of 2135 m in the Rocky Mountains. They rival even the famous Andean vineyards of Argentina. Grapes grown at this altitude produce wine with vibrant, intense colors and aromas created by the intense sunlight and cool nights.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
