Winery FortantTerroir D'Altitude 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 beef, veal or pasta.
Taste structure of the Terroir D'Altitude Syrah from the Winery Fortant
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terroir D'Altitude Syrah of Winery Fortant in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Terroir D'Altitude Syrah
Pairings that work perfectly with Terroir D'Altitude Syrah
Original food and wine pairings with Terroir D'Altitude Syrah
The Terroir D'Altitude Syrah of Winery Fortant matches generally quite well with dishes of beef, pasta or veal such as recipes of beef stew with white wine, lasagne with two salmons or alsatian fondue.
Details and technical informations about Winery Fortant's Terroir D'Altitude Syrah.
Discover the grape variety: Humagne blanche
A very old grape variety grown in Switzerland (canton of Valais) and in southwestern France under the name Miousat (Louis Bordenave-2007). It is not related to humagne rouge. According to published genetic analyses, it is related to the colombaud and the chichaud.
Last vintages of this wine
The best vintages of Terroir D'Altitude Syrah from Winery Fortant are 2017, 2016
Informations about the Winery Fortant
The Winery Fortant is one of of the world's greatest estates. It offers 105 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
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.
