Winery LucaSyrah
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Syrah from the Winery Luca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Luca in the region of Mendoza is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Luca in the region of Mendoza often reveals types of flavors of non oak, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Luca matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of thai beef skewers, couscous merguez or rabbit with mustard, thyme and cream.
Details and technical informations about Winery Luca's Syrah.
Discover the grape variety: Attiki
Variety obtained in Greece by Vassilis Mikos by crossing the Alphonse Lavallée with the black monukka, registered at the end of 2002 in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Syrah from Winery Luca are 2005, 2015, 2012, 0 and 2011.
Informations about the Winery Luca
The Winery Luca is one of of the world's greatest estates. It offers 13 wines for sale in the of Mendoza to come and discover on site or to buy online.
The wine region of Mendoza
Mendoza is by far the largest wine region in Argentina. Located on a high-altitude plateau at the edge of the Andes Mountains, the province is responsible for roughly 70 percent of the country's annual wine production. The French Grape variety Malbec has its New World home in the vineyards of Mendoza, producing red wines of great concentration and intensity. The province Lies on the western edge of Argentina, across the Andes Mountains from Chile.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
