Winery Navarro LópezAlba del Sol Syrah
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 Alba del Sol Syrah from the Winery Navarro López
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Alba del Sol Syrah of Winery Navarro López in the region of Vinos de Pago is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Alba del Sol Syrah
Pairings that work perfectly with Alba del Sol Syrah
Original food and wine pairings with Alba del Sol Syrah
The Alba del Sol Syrah of Winery Navarro López matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of alsatian bäckeoffe, lamb mouse confit in wine or wild boar stew (without marinade or wine).
Details and technical informations about Winery Navarro López's Alba del Sol Syrah.
Discover the grape variety: Pirobella
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the 15 Pirovano (madeleine angevine X bellino) and the isabelle. It should be noted that from this cross was also born the black muska.
Informations about the Winery Navarro López
The Winery Navarro López is one of of the world's great estates. It offers 94 wines for sale in the of Vinos de Pago to come and discover on site or to buy online.
The wine region of Vinos de Pago
Vinos de Pago, often abbreviated to VP, is a relatively New category of wine classification in Spain. It was introduced in 2003, to cover individual wineries whose wines fell outside the existing DO system (geographically or stylistically) but were nevertheless of consistently high quality. As of 2017, there were more than a dozen VPs, all of which are notable exceptions in regions not generally associated with high quality wines. More than half are in Castilla-La Mancha, and the rest in Navarra and Utiel-Requena.
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The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.