Winery DouloufakisSyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah of the Winery Douloufakis is in the top 80 of wines of Crete.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Douloufakis in the region of Crete often reveals types of flavors of oaky, smoke or earthy and sometimes also flavors of blackberry, vanilla or black cherries.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Douloufakis matches generally quite well with dishes of beef, lamb or spicy food such as recipes of rosbeef casserole mamie, lamb shoulder cooked for 5 hours or shrimp curry (reunionese recipe).
Details and technical informations about Winery Douloufakis's Syrah.
Discover the grape variety: Araignan
Araignan blanc is a grape variety that originated in France (south of France). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Araignan blanc is found in the vineyards of Provence and Corsica.
Last vintages of this wine
The best vintages of Syrah from Winery Douloufakis are 2011, 2012, 2014, 2015 and 2013.
Informations about the Winery Douloufakis
The Winery Douloufakis is one of of the world's greatest estates. It offers 23 wines for sale in the of Crete to come and discover on site or to buy online.
The wine region of Crete
The wine region of Crete of Greece. Wineries and vineyards like the Domaine Lyrarakis or the Domaine Economou (Oikonomoy) produce mainly wines white, red and pink. The most planted grape varieties in the region of Crete are Vidiano, Vilana and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Crete often reveals types of flavors of red fruit, cocoa or raisin and sometimes also flavors of mushroom, red cherry or red fruit.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
