Winery LongitudReservado Syrah
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Reservado Syrah from the Winery Longitud
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reservado Syrah of Winery Longitud in the region of Central Valley is a powerful.
Food and wine pairings with Reservado Syrah
Pairings that work perfectly with Reservado Syrah
Original food and wine pairings with Reservado Syrah
The Reservado Syrah of Winery Longitud matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of tournedos with foie gras, lamb chops with honey and spices or duck stew.
Details and technical informations about Winery Longitud's Reservado Syrah.
Discover the grape variety: Souvignier gris
Interspecific cross between Cabernet Sauvignon and Bronner obtained in 1983 by Norbert Becker in Freiburg (Germany). A resistance gene has been identified to oidium, no gene to mildew. It can be found in Germany, but also in Belgium, the Netherlands, Italy, ... and in France.
Last vintages of this wine
The best vintages of Reservado Syrah from Winery Longitud are 2020
Informations about the Winery Longitud
The Winery Longitud is one of of the world's great estates. It offers 27 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
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The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
