Domaine de la Croix - Yvan ParmelinSyrah Barrique Grand Cru
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 Barrique Grand Cru from the Domaine de la Croix - Yvan Parmelin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah Barrique Grand Cru of Domaine de la Croix - Yvan Parmelin in the region of Vaud is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Syrah Barrique Grand Cru
Pairings that work perfectly with Syrah Barrique Grand Cru
Original food and wine pairings with Syrah Barrique Grand Cru
The Syrah Barrique Grand Cru of Domaine de la Croix - Yvan Parmelin matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of express veal stew in a pressure cooker, slippers with lamb or garbure landaise.
Details and technical informations about Domaine de la Croix - Yvan Parmelin's Syrah Barrique Grand Cru.
Discover the grape variety: Muscat de Roussé
Intraspecific cross between Hamburg Muscat and Cardinal, obtained in 1973 at the Roussé viticultural station (Bulgaria).
Informations about the Domaine de la Croix - Yvan Parmelin
The Domaine de la Croix - Yvan Parmelin is one of of the world's great estates. It offers 19 wines for sale in the of Vaud to come and discover on site or to buy online.
The wine region of Vaud
Vaud is Switzerland's second-largest wine region, located in the French-speaking southwest. The region - which is also one of 26 cantons in the country - is best known for its crisp, white Fendant wines (the national name for the Chasselas variety) and its stunning lakeside landscapes. Both of these reach their zenith in the grand crus of Lavaux/dezaley">Dezaley and Calamin. These famous Lavaux Vineyard terraces, which rise steeply up above Lake Geneva (Lac Léman), are considered of such importance that they are now enjoy protected status as a UNESCO World Heritage Site.
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The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.