Winery Kieu HoangBlue Label Syrah
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Blue Label Syrah from the Winery Kieu Hoang
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blue Label Syrah of Winery Kieu Hoang in the region of California is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Blue Label Syrah
Pairings that work perfectly with Blue Label Syrah
Original food and wine pairings with Blue Label Syrah
The Blue Label Syrah of Winery Kieu Hoang matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of shepherd's pie (quebec!), leg of lamb in butterfly (barbecue) or rabbit with goat cheese and mint.
Details and technical informations about Winery Kieu Hoang's Blue Label Syrah.
Discover the grape variety: Précoce Bousquet
The Précoce Bousquet blanc is a grape variety that originated in France (Tarn). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Precoce Bousquet blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Blue Label Syrah from Winery Kieu Hoang are 2012, 0
Informations about the Winery Kieu Hoang
The Winery Kieu Hoang is one of of the world's greatest estates. It offers 18 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
