Winery Le Grand NoirThe Stones 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 beef, veal or pasta.
Taste structure of the The Stones Syrah from the Winery Le Grand Noir
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the The Stones Syrah of Winery Le Grand Noir in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with The Stones Syrah
Pairings that work perfectly with The Stones Syrah
Original food and wine pairings with The Stones Syrah
The The Stones Syrah of Winery Le Grand Noir matches generally quite well with dishes of beef, pasta or veal such as recipes of autumn leaves, pasta with artichoke hearts and bacon or alsatian wine pie.
Details and technical informations about Winery Le Grand Noir's The Stones Syrah.
Discover the grape variety: Terret Blanc
Informations about the Winery Le Grand Noir
The Winery Le Grand Noir is one of of the world's great estates. It offers 48 wines for sale in the of Languedoc to come and discover on site or to buy online.
The wine region of Languedoc
Sunny, generous southern reds: spicy, peppery Syrah, round, candied Grenache (ripe fruit, garrigue), deep Mourvèdre, structured Carignan, supple Cinsault. From robust Corbières and Minervois to fresher Terrasses du Larzac, via Faugères on schist or taut Pic Saint-Loup. Lively, iodised Picpoul de Pinet whites (oysters), ample Roussanne and Marsanne. 14 sub-appellations, ~10,000 ha in regional AOC.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
