Winery Vinos 1750 - UvairendaSyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah of the Winery Vinos 1750 - Uvairenda is in the top 20 of wines of Bolivia and in the top 20 of wines of Tarija.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Vinos 1750 - Uvairenda in the region of Tarija often reveals types of flavors of cherry, smoke or blackberry and sometimes also flavors of plum, leather or pepper.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Vinos 1750 - Uvairenda matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tournedos with foie gras, mathieu's lamb tagine or phad thai (thai style fried noodles).
Details and technical informations about Winery Vinos 1750 - Uvairenda's Syrah.
Discover the grape variety: Red Globe
Obtained in the United States (California) in 1957 by Harold P. Olmo and Albert T. Koyama by crossing (hunisa x emperor) with (hunisa x emperor x nocera). It is found in the United States (California, ...), Spain, Portugal, Italy (Sicily, ...), Turkey, Chile, Argentina, South Africa, ... in France, it is not known, registered since the 03.05.2010 in the official catalogue list A2.
Last vintages of this wine
The best vintages of Syrah from Winery Vinos 1750 - Uvairenda are 2017, 2015, 2018, 2016
Informations about the Winery Vinos 1750 - Uvairenda
The Winery Vinos 1750 - Uvairenda is one of of the world's greatest estates. It offers 7 wines for sale in the of Tarija to come and discover on site or to buy online.
The wine region of Tarija
The wine region of Tarija of Bolivia. Wineries and vineyards like the Domaine Campos de Solana or the Domaine Aranjuez produce mainly wines red, white and pink. The most planted grape varieties in the region of Tarija are Cabernet-Sauvignon, Tannat and Merlot, they are then used in wines in blends or as a single variety. On the nose of Tarija often reveals types of flavors of oak, blackberry or pepper and sometimes also flavors of black fruits, cheese or cedar.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
