Winery Miriam AlexandraSyrah
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Syrah from the Winery Miriam Alexandra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Miriam Alexandra in the region of California is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Miriam Alexandra in the region of California often reveals types of flavors of red fruit.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Miriam Alexandra matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of baked marrow bones, shoulder of lamb on a bed of potatoes or rabbit italian style.
Details and technical informations about Winery Miriam Alexandra's Syrah.
Discover the grape variety: Okuzgozu
This grape variety is native to Turkey, where it is very well known and highly appreciated. In this country, it is very often grown at high altitudes, sometimes 1,000 metres or more. It is virtually unknown in France and in other wine-producing countries.
Last vintages of this wine
The best vintages of Syrah from Winery Miriam Alexandra are 0, 2018
Informations about the Winery Miriam Alexandra
The Winery Miriam Alexandra is one of of the world's greatest estates. It offers 9 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
