Llano Estacado WineryRaider Syrah - Mourvèdre
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Raider Syrah - Mourvèdre
Pairings that work perfectly with Raider Syrah - Mourvèdre
Original food and wine pairings with Raider Syrah - Mourvèdre
The Raider Syrah - Mourvèdre of Llano Estacado Winery matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef in white wine, quick couscous or empanadas de carne (argentina).
Details and technical informations about Llano Estacado Winery's Raider Syrah - Mourvèdre.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. 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 medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Llano Estacado Winery
The Llano Estacado Winery is one of wineries to follow in Texas.. It offers 90 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.
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.
