Domaine le ClaudSyrah Réserve
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 Syrah Réserve from the Domaine le Claud
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah Réserve of Domaine le Claud in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Syrah Réserve
Pairings that work perfectly with Syrah Réserve
Original food and wine pairings with Syrah Réserve
The Syrah Réserve of Domaine le Claud matches generally quite well with dishes of beef, pasta or veal such as recipes of quick meatloaf, pasta with tuna or escargots à la bordelaise.
Details and technical informations about Domaine le Claud's Syrah Réserve.
Discover the grape variety: Bicane
We do not know exactly its origin. It has been used as a genitor to obtain new varieties, Pirovano's Italia in 1911 is a proud example. Today, it is no longer multiplied in nurseries and is therefore in danger of extinction.
Informations about the Domaine le Claud
The Domaine le Claud is one of of the world's great estates. It offers 21 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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
