Winery KressmannCollection Sud Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Collection Sud Syrah
Pairings that work perfectly with Collection Sud Syrah
Original food and wine pairings with Collection Sud Syrah
The Collection Sud Syrah of Winery Kressmann matches generally quite well with dishes of beef, lamb or spicy food such as recipes of spanish stew (cocido), irish stew or alsatian sauerkraut.
Details and technical informations about Winery Kressmann's Collection Sud Syrah.
Discover the grape variety: Corbeau
Corbeau noir is a grape variety that originated in France (Savoie). 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 of grapes of medium size. The Corbeau Noir can be found in several vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Loire Valley, Provence & Corsica, Rhône Valley.
Last vintages of this wine
The best vintages of Collection Sud Syrah from Winery Kressmann are 2015
Informations about the Winery Kressmann
The Winery Kressmann is one of of the world's great estates. It offers 51 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
