Winery Dusted ValleyBoomtown 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 poultry, beef or game (deer, venison).
Taste structure of the Boomtown Syrah from the Winery Dusted Valley
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Boomtown Syrah of Winery Dusted Valley in the region of Washington is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Boomtown Syrah of Winery Dusted Valley in the region of Washington often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Boomtown Syrah
Pairings that work perfectly with Boomtown Syrah
Original food and wine pairings with Boomtown Syrah
The Boomtown Syrah of Winery Dusted Valley matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef with mustard, lamb tagine with dried fruits or rabbit with basquaise sauce.
Details and technical informations about Winery Dusted Valley's Boomtown Syrah.
Discover the grape variety: Malvoisie de Toscane
Structured, full-bodied dry whites with a golden robe, an ample palate with moderate acidity. Signature aromas of ripe yellow fruits, white flowers, almond and honey. Also made as a mellow or sweet passito in Tuscan Vin Santo (long straw-drying). A traditional component of Tuscan and Umbrian whites, defining the identity of central Italy. French synonym for the Italian Malvasia Bianca Lunga.
Last vintages of this wine
The best vintages of Boomtown Syrah from Winery Dusted Valley are 2011, 2018, 2015, 2014 and 2013.
Informations about the Winery Dusted Valley
The Winery Dusted Valley is one of of the world's greatest estates. It offers 36 wines for sale in the of Washington to come and discover on site or to buy online.
The wine region of Washington
2nd US producer by volume, on the arid, sunny Columbia Valley. Star Cabernet Sauvignon (~60% of reds): powerful and structured with signature notes of blackcurrant, blackberry, cedar, dry herbs and graphite, firm tannins. Fleshy, peppery Syrah (black fruits, smoked meat). Round, fruity Merlot, historic mineral Riesling (dry and off-dry), precise Chardonnay and ample Sémillon.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
