Winery Mony VineyardReserve Petite Sirah
Red wine
This wine generally goes well with beef, game (deer, venison) or spicy food.
The Reserve Petite Sirah of the Winery Mony Vineyard is in the top 80 of wines of Samson.
Food and wine pairings with Reserve Petite Sirah
Pairings that work perfectly with Reserve Petite Sirah
Original food and wine pairings with Reserve Petite Sirah
The Reserve Petite Sirah of Winery Mony Vineyard matches generally quite well with dishes of beef, game (deer, venison) or spicy food such as recipes of oxtail confit in red wine, roast duck in the oven or shrimp risotto with curry.
Details and technical informations about Winery Mony Vineyard's Reserve Petite Sirah.
Discover the grape variety: Carcajolo
Carcajolo blanc is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of medium to large size. The white Carcajolo can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Reserve Petite Sirah from Winery Mony Vineyard are 2015, 0
Informations about the Winery Mony Vineyard
The Winery Mony Vineyard is one of of the world's great estates. It offers 56 wines for sale in the of Samson to come and discover on site or to buy online.
The wine region of Samson
The wine region of Samson of Israel. Wineries and vineyards like the Domaine Mony Vineyard or the Domaine Maia produce mainly wines red, white and pink. The most planted grape varieties in the region of Samson are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Samson often reveals types of flavors of earth, oak or tree fruit and sometimes also flavors of spices, citrus fruit or dried fruit.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
