Winery Labouré-RoiSyrah
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 beef, veal or pasta.
Taste structure of the Syrah from the Winery Labouré-Roi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Labouré-Roi in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Labouré-Roi in the region of Languedoc-Roussillon often reveals types of flavors of oak, red fruit.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Labouré-Roi matches generally quite well with dishes of beef, pasta or veal such as recipes of spaghetti squash bolognese style, pasta with parmesan cream and ham or simple and fragrant roast veal.
Details and technical informations about Winery Labouré-Roi's Syrah.
Discover the grape variety: Béclan
Béclan noir is a grape variety that originated in France (Franche-Comté). 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 small bunches, and small grapes. The Beclan noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Syrah from Winery Labouré-Roi are 2014
Informations about the Winery Labouré-Roi
The Winery Labouré-Roi is one of wineries to follow in Languedoc-Roussillon.. It offers 275 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
