Winery Finca TorregilGil Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Gil Syrah of the Winery Finca Torregil is in the top 60 of wines of Castelló.
Food and wine pairings with Gil Syrah
Pairings that work perfectly with Gil Syrah
Original food and wine pairings with Gil Syrah
The Gil Syrah of Winery Finca Torregil matches generally quite well with dishes of beef, lamb or spicy food such as recipes of autumn beef bourguignon, mediterranean lamb necklace or cicadas at the chib.
Details and technical informations about Winery Finca Torregil's Gil Syrah.
Discover the grape variety: Cayuga
Complex interspecific cross between white seyval (5-276 Seyve-Villard) and schuyler obtained in 1945 by Robinson Willard B. and Einset John at Cornell University in Geneva (USA). It can also be found in Canada, almost unknown in France.
Last vintages of this wine
The best vintages of Gil Syrah from Winery Finca Torregil are 0
Informations about the Winery Finca Torregil
The Winery Finca Torregil is one of of the world's greatest estates. It offers 2 wines for sale in the of Castelló to come and discover on site or to buy online.
The wine region of Castelló
The wine region of Castelló is located in the region of Valence of Spain. Wineries and vineyards like the Domaine Barranc dels Cirers or the Domaine Barranc dels Cirers produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Castelló are Cabernet-Sauvignon, Tempranillo and Merlot, they are then used in wines in blends or as a single variety. On the nose of Castelló often reveals types of flavors of blackberry, violet or plum and sometimes also flavors of leather, earth or oak.
The wine region of Valence
Valencia is a province in the centre of Spain's sunny east coast, perhaps better known for its oranges (and paella) than its wine. The administrative Center of Valencia is the city of the same name, the third largest in Spain and the largest port on the Mediterranean. Archaeological evidence suggests that wine making in Valencia dates back more than a thousand years, but the region has never been particularly prominent on the world wine map. In modern times, Valencia's wine production has focused on quantity rather than quality, although this is gradually changing.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
