Maison Bruyère & DavidPlaisir Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Plaisir Syrah
Pairings that work perfectly with Plaisir Syrah
Original food and wine pairings with Plaisir Syrah
The Plaisir Syrah of Maison Bruyère & David matches generally quite well with dishes of beef, lamb or spicy food such as recipes of stuffed zucchini, moroccan tagine with lamb and cardoons or traditional hungarian goulash.
Details and technical informations about Maison Bruyère & David's Plaisir Syrah.
Discover the grape variety: Tardif
This is a very old grape variety in southwestern France, with "traces" found in the high Pyrenees, but also in the Atlantic Pyrenees and in the Gers. Virtually unknown in other French wine-producing regions, as well as abroad, it is registered in the Official Catalogue of Wine Grape Varieties, list A1. Tardif is certainly the ideal grape variety to combine with Tannat, especially when the latter is in the majority. The overall quality of its polyphenols is such as to compensate for the often harsh tannins of Tannat in young wines.
Last vintages of this wine
The best vintages of Plaisir Syrah from Maison Bruyère & David are 0
Informations about the Maison Bruyère & David
The Maison Bruyère & David is one of of the world's greatest estates. It offers 5 wines for sale in the of Rhone Valley to come and discover on site or to buy online.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
