Domaine La GrangeTerroir Syrah
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 beef, veal or pasta.
Taste structure of the Terroir Syrah from the Domaine La Grange
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terroir Syrah of Domaine La Grange in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Terroir Syrah
Pairings that work perfectly with Terroir Syrah
Original food and wine pairings with Terroir Syrah
The Terroir Syrah of Domaine La Grange matches generally quite well with dishes of beef, pasta or veal such as recipes of pot roast, leek and salmon lasagna or veal tagine with prunes.
Details and technical informations about Domaine La Grange's Terroir Syrah.
Discover the grape variety: Sauterne
Intraspecific crossing between Sémillon Blanc and Sauvignon Blanc carried out in 1892 by Numa Naugé. This variety has been multiplied very little and is now in the process of disappearing.
Last vintages of this wine
The best vintages of Terroir Syrah from Domaine La Grange are 2012, 2016, 2015, 2014
Informations about the Domaine La Grange
The Domaine La Grange is one of of the world's greatest estates. It offers 33 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
