Winery Intipalka Valle del SolSyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah of the Winery Intipalka Valle del Sol is in the top 10 of wines of Peru and in the top 10 of wines of Ica.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Intipalka Valle del Sol in the region of Ica often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or red fruit.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Intipalka Valle del Sol matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef coarse salt, lamb garam massala or traditional lamb couscous (from algeria).
Details and technical informations about Winery Intipalka Valle del Sol's Syrah.
Discover the grape variety: Sárgamuskotály
Aromatic and muscat whites with a pale to amber golden colour, a full palate, featuring intense signature aromas of muscat, white flowers (orange blossom), yellow fruits (apricot, peach) and honeyed notes in sweet styles. Also made dry and off-dry. A component of Tokaji Aszú blends (legendary sweet wine), Tokaji Szamorodni and dry Tokaji (with Furmint and Hárslevelű). Hungarian synonym for Muscat Blanc à Petits Grains.
Last vintages of this wine
The best vintages of Syrah from Winery Intipalka Valle del Sol are 2014, 2009, 2018, 2019 and 2017.
Informations about the Winery Intipalka Valle del Sol
The Winery Intipalka Valle del Sol is one of of the world's greatest estates. It offers 16 wines for sale in the of Ica to come and discover on site or to buy online.
The wine region of Ica
Peruvian region ~300 km south of Lima on the Pacific coast, heart of Pisco. Dry desert climate, draining sandy soils, Andean irrigation. Signature Pisco as national eau-de-vie (no wood ageing) with fresh grape, white flowers, citrus, tropical fruits and muscat notes. Aromatic pisquera varieties (Italia, Moscatel, Albilla, Torontel) and non-aromatic (Quebranta, Negra Criolla, Mollar).
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
