Winery NogalesEstate Syrah
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Estate Syrah from the Winery Nogales
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Estate Syrah of Winery Nogales in the region of Central Valley is a powerful.
Food and wine pairings with Estate Syrah
Pairings that work perfectly with Estate Syrah
Original food and wine pairings with Estate Syrah
The Estate Syrah of Winery Nogales matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef with dark beer, moroccan lamb shoulder or duck stew with cahors wine.
Details and technical informations about Winery Nogales's Estate Syrah.
Discover the grape variety: Cacaboué
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Informations about the Winery Nogales
The Winery Nogales is one of of the world's greatest estates. It offers 7 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
