Winery Il PalazzoSyrah
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Syrah from the Winery Il Palazzo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Il Palazzo in the region of Tuscany is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Il Palazzo matches generally quite well with dishes of beef, lamb or veal such as recipes of scottish haggis, steamed lamb shoulder with cumin and coriander or osso bucco milanese.
Details and technical informations about Winery Il Palazzo's Syrah.
Discover the grape variety: Aubin blanc
A very old grape variety that was once grown in Lorraine, but is now almost no longer multiplied, although it is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to Jean-Michel Boursiquot, it is the result of a natural intraspecific crossing between the white Gouais and the Savagnin. Aubin Blanc should not be confused with Aubin Vert, which is the result of an intraspecific cross between Gouais Blanc and Pinot Noir.
Last vintages of this wine
The best vintages of Syrah from Winery Il Palazzo are 2012, 2011, 2015, 0 and 2010.
Informations about the Winery Il Palazzo
The Winery Il Palazzo is one of of the world's greatest estates. It offers 21 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
