Winery Dominio CassisReserva Roble Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Reserva Roble Syrah
Pairings that work perfectly with Reserva Roble Syrah
Original food and wine pairings with Reserva Roble Syrah
The Reserva Roble Syrah of Winery Dominio Cassis matches generally quite well with dishes of beef, lamb or spicy food such as recipes of kamounia : tunisian beef stew, couscous chicken and merguez or saka-saka.
Details and technical informations about Winery Dominio Cassis's Reserva Roble Syrah.
Discover the grape variety: Garonnet
Garonnet noir is a grape variety that originated in France. It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Garonnet noir can be found in the vineyards of the Rhône Valley.
Last vintages of this wine
The best vintages of Reserva Roble Syrah from Winery Dominio Cassis are 0
Informations about the Winery Dominio Cassis
The Winery Dominio Cassis is one of of the world's great estates. It offers 21 wines for sale in the of Canelones to come and discover on site or to buy online.
The wine region of Canelones
The Canelones administrative department, Northeast of the Uruguayan capital of Montevideo, is home to the majority of Uruguay's Vineyards and accounts for aRound 60 percent of all wine produced in the country. It Lies in the South of the small South American country, where the majority of vines are planted, inland from the Atlantic coast and the Rio de la Plata estuary. The region itself covers a broad arc approximately 50km (30 miles) Deep, drawn clockwise from the northwestern outskirts of Montevideo round to the coastline east of the capital city. The eponymous administrative capital of the region lies 50km (31 miles) to the north of Montevideo.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
