Winery Julia CellierNo. 107 Syrah
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the No. 107 Syrah from the Winery Julia Cellier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the No. 107 Syrah of Winery Julia Cellier in the region of Central Valley is a powerful.
Food and wine pairings with No. 107 Syrah
Pairings that work perfectly with No. 107 Syrah
Original food and wine pairings with No. 107 Syrah
The No. 107 Syrah of Winery Julia Cellier matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pork tongue with tomato sauce and pickles, leg of lamb cooked in yoghurt / tave kosi (albania) or aiguillettes of duck with paprika and pan-fried ceps.
Details and technical informations about Winery Julia Cellier's No. 107 Syrah.
Discover the grape variety: Bouteillan
Bouteillan blanc is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Bouteillan blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Julia Cellier
The Winery Julia Cellier is one of of the world's great estates. It offers 27 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
