Winery GiordanoSole di Sicilia Syrah
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Sole di Sicilia Syrah from the Winery Giordano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sole di Sicilia Syrah of Winery Giordano in the region of Sicily is a powerful.
Food and wine pairings with Sole di Sicilia Syrah
Pairings that work perfectly with Sole di Sicilia Syrah
Original food and wine pairings with Sole di Sicilia Syrah
The Sole di Sicilia Syrah of Winery Giordano matches generally quite well with dishes of beef, pasta or lamb such as recipes of homemade italian lasagna, pasta carbonara or lamb tagine with onions, purple olives and lemons....
Details and technical informations about Winery Giordano's Sole di Sicilia Syrah.
Discover the grape variety: Autumn royal
Intraspecific crossing between the autumn black and the fresno C74-1 obtained in 1981 in the United States by David W. Ramming and Ronald E. Tarailo. We can meet it in South Africa, in Australia, in Italy, in Spain, ... in France, it is almost not known coming certainly from the fact that its maturity is late. Autumn royal is registered in the official catalogue of table grape varieties list B.
Informations about the Winery Giordano
The Winery Giordano is one of wineries to follow in Sicile.. It offers 357 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
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.
