Winery 1564Syrah Aged In Oak
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 Syrah Aged In Oak from the Winery 1564
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah Aged In Oak of Winery 1564 in the region of Castille is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Syrah Aged In Oak of Winery 1564 in the region of Castille often reveals types of flavors of red fruit.
Food and wine pairings with Syrah Aged In Oak
Pairings that work perfectly with Syrah Aged In Oak
Original food and wine pairings with Syrah Aged In Oak
The Syrah Aged In Oak of Winery 1564 matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of savoyard matafans, leg of lamb brissac (leftover leg of lamb) or rabbit on the barbecue.
Details and technical informations about Winery 1564's Syrah Aged In Oak.
Discover the grape variety: Cornalin d'Aoste
It is a variety of Valle d'Aosta origin and, like Arvine, it is also found in Italy. In the past, it was cultivated in Savoy and registered in the official catalogue of wine grape varieties, list B, under the name of red humagne, but it is not related to white humagne. According to recent genetic analyses, the Swiss variety Cornalin du Valais is its father and Rèze its grandmother. It is also the grandson of the petit rouge d' Aoste.
Last vintages of this wine
The best vintages of Syrah Aged In Oak from Winery 1564 are 2016, 2010, 2013, 2011 and 0.
Informations about the Winery 1564
The Winery 1564 is one of of the world's greatest estates. It offers 12 wines for sale in the of Castille to come and discover on site or to buy online.
The wine region of Castille
Castilla-La Mancha is a large region located South and east of the Spanish capital, Madrid. Inexpensive table wines are produced from a variety of Grapes. Higher quality wines are increasingly available, but the region is traditionally known as a source of low quality bulk wine. More than half of Spain's grapes are grown here.
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.
