Winery Les Celliers de l'IliadeEmblème d'Argent Syrah - Grenache
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Emblème d'Argent Syrah - Grenache
Pairings that work perfectly with Emblème d'Argent Syrah - Grenache
Original food and wine pairings with Emblème d'Argent Syrah - Grenache
The Emblème d'Argent Syrah - Grenache of Winery Les Celliers de l'Iliade matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tongue with mushrooms, merguez - courgettes gratin (leftover barbecue) or chicken in sauce.
Details and technical informations about Winery Les Celliers de l'Iliade's Emblème d'Argent Syrah - Grenache.
Discover the grape variety: Melnik
Powerful and structured reds with a dark ruby robe, firm tannins and preserved acidity, with intense aromas of ripe black fruits (blackberry, plum), tobacco, leather, spices, Mediterranean herbs and balsamic notes. Good ageing potential. Star of the Melnik hillsides in the Struma valley in south-west Bulgaria, signature of the country's finest reds for ageing. An autochthonous Bulgarian variety (Shiroka Melnishka Loza, "broad leaf"), with very late ripening.
Informations about the Winery Les Celliers de l'Iliade
The Winery Les Celliers de l'Iliade is one of of the world's great estates. It offers 94 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
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
