Winery KuninSanta Barbarine 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 Santa Barbarine Syrah from the Winery Kunin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Santa Barbarine Syrah of Winery Kunin in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Santa Barbarine Syrah of Winery Kunin in the region of California often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Santa Barbarine Syrah
Pairings that work perfectly with Santa Barbarine Syrah
Original food and wine pairings with Santa Barbarine Syrah
The Santa Barbarine Syrah of Winery Kunin matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of american fillet (belgian-style beef tartar), leg of lamb in a herb crust with preserved vegetables or home-made cassoulet.
Details and technical informations about Winery Kunin's Santa Barbarine Syrah.
Discover the grape variety: Teinturier
Intensely coloured teinturier reds with a near-black deep red colour, signature red pulp, firm tannins and dense palate, with simple aromas of black fruit (blackberry, blackcurrant), spices and balsamic notes. Historically used in blends to intensify colour. Now marginal, it survives in varietal collections. Generic name for indigenous French varieties with red pulp (Teinturier du Cher, Teinturier Henri Bouschet).
Last vintages of this wine
The best vintages of Santa Barbarine Syrah from Winery Kunin are 2016, 0, 2007, 2006 and 2015.
Informations about the Winery Kunin
The Winery Kunin is one of of the world's greatest estates. It offers 33 wines for sale in the of Santa Ynez Valley to come and discover on site or to buy online.
The wine region of Santa Ynez Valley
Highly diverse east-west Santa Barbara AVA (1°F rise per mile inland, AVA 1983, 70+ grapes): cool in the west, Pinot Noir reigns in reds and vibrant Chardonnay in whites. Central Ballard Canyon, fleshy, spicy Syrah. Hotter east, structured Bordeaux Cabernet Sauvignon and Merlot, Rhône varieties. Also Sauvignon Blanc, Riesling and Gewurztraminer.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
