Domaine Monier PerréolSyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Syrah of the Domaine Monier Perréol is in the top 80 of wines of Collines Rhodaniennes.
Wine flavors and olphactive analysis
On the nose the Syrah of Domaine Monier Perréol in the region of Méditerranée often reveals types of flavors of blackberry, oak or black fruit.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Domaine Monier Perréol matches generally quite well with dishes of beef, lamb or spicy food such as recipes of puchero, leg of lamb in a casserole or chicken breast with curry and mushrooms.
Details and technical informations about Domaine Monier Perréol's Syrah.
Discover the grape variety: Rousse
Light, fruity reds with a pale ruby robe, soft tannins, and an airy palate with moderate acidity, offering understated red-fruit aromas. A discreet, rustic southern profile. Nearly extinct, preserved in INRAE varietal collections, it testifies to the pre-phylloxera ampelographic diversity of the southern French vineyard.
Last vintages of this wine
The best vintages of Syrah from Domaine Monier Perréol are 2017, 2014, 2011, 2015 and 2016.
Informations about the Domaine Monier Perréol
The Domaine Monier Perréol is one of of the world's greatest estates. It offers 16 wines for sale in the of Collines Rhodaniennes to come and discover on site or to buy online.
The wine region of Collines Rhodaniennes
Very dynamic IGP of the northern Rhône (Ardèche, Drôme, Isère, Loire, Rhône): Syrah signature as king red — dense, deep and mineral with notes of blackcurrant, blackberry, violet, black pepper and a dark-fruit touch, fresh palate with fine tannins and lovely length. Viognier signature as king white — opulent and aromatic (apricot, peach, white flowers, honey). Roussanne and Marsanne as complements. Syrah-Viognier co-fermentation à la Côte-Rôtie.
The wine region of Méditerranée
Vast IGP of south-east France (Provence, Vaucluse, Var, Corsica, Ardèche), 75% rosés. Fresh, fruity rosés with signature notes of strawberry, raspberry, citrus, white flowers and a Mediterranean touch, taut and thirst-quenching on the palate — the quintessential sunny aperitif. Supple reds blending Grenache, Syrah, Cabernet and Merlot (red fruits, garrigue, spice), full whites of Viognier (apricot, flowers) and Chardonnay. Generous everyday wines, expression of the south.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
