Winery Gérard BertrandSyrah Prima Nature
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Syrah Prima Nature of Winery Gérard Bertrand in the region of Pays d'Oc often reveals types of flavors of chocolate, non oak or earth and sometimes also flavors of microbio, oak or red fruit.
Food and wine pairings with Syrah Prima Nature
Pairings that work perfectly with Syrah Prima Nature
Original food and wine pairings with Syrah Prima Nature
The Syrah Prima Nature of Winery Gérard Bertrand matches generally quite well with dishes of beef, lamb or spicy food such as recipes of stewed beef heart, navarin of lamb or shrimp curry (reunionese recipe).
Details and technical informations about Winery Gérard Bertrand's Syrah Prima Nature.
Discover the grape variety: Gaillard 157
Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.
Last vintages of this wine
The best vintages of Syrah Prima Nature from Winery Gérard Bertrand are 2018, 2016, 2019, 2017 and 2014.
Informations about the Winery Gérard Bertrand
The Winery Gérard Bertrand is one of wineries to follow in Pays d'Oc.. It offers 397 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
