Winery KuninStolpman Vineyard Massal Syrah
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Stolpman Vineyard Massal Syrah from the Winery Kunin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Stolpman Vineyard Massal Syrah of Winery Kunin in the region of California is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Stolpman Vineyard Massal Syrah
Pairings that work perfectly with Stolpman Vineyard Massal Syrah
Original food and wine pairings with Stolpman Vineyard Massal Syrah
The Stolpman Vineyard Massal Syrah of Winery Kunin matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pot-au-feu, leg with a spoon or seven o'clock leg or vermicelli sautéed with peking duck.
Details and technical informations about Winery Kunin's Stolpman Vineyard Massal Syrah.
Discover the grape variety: Barras
It most certainly originates from the Tarn region, a variety that has completely disappeared from the vineyard and is therefore on the way out. It was very difficult to find documentation concerning it, especially since there is a slight confusion with malpé. D.N.A. analyses processed by a specific software (U.M.R.-A.G.A.P. Montpellier) indicate that malpé is the result of a cross between cahours and fer.
Informations about the Winery Kunin
The Winery Kunin is one of of the world's great estates. It offers 33 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.
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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.
