Winery Oliver ZeterRéserve Syrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Réserve Syrah
Pairings that work perfectly with Réserve Syrah
Original food and wine pairings with Réserve Syrah
The Réserve Syrah of Winery Oliver Zeter matches generally quite well with dishes of beef, lamb or spicy food such as recipes of quick beef and cheese yakitori, caramelized lamb mice or couscous.
Details and technical informations about Winery Oliver Zeter's Réserve Syrah.
Discover the grape variety: Cabernet-Cortis
Interspecific cross between Cabernet Sauvignon and Solaris (Merzling x Geisenheim 6493 (Zarya Severa x Muscat Ottonel)) made in 1982 by Norbert Becker of the Freiburg Research Institute in Germany. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in the Netherlands, Denmark, Belgium, Switzerland, etc., but is still little known in France. Note that Cabernet-Carol has the same parents.
Last vintages of this wine
The best vintages of Réserve Syrah from Winery Oliver Zeter are 0, 2012
Informations about the Winery Oliver Zeter
The Winery Oliver Zeter is one of of the world's great estates. It offers 69 wines for sale in the of Pfalz to come and discover on site or to buy online.
The wine region of Pfalz
Pfalz is a key wine producing region in western Germany, located between the Rhein/Rhine river and the low-lying Haardt mountain range (a natural continuation of the Alsatian Vosges). It covers a rectangle of land 45 miles (75km) Long and 15 miles (25km) wide. To the NorthLiesRheinhessen; to the South, the French border and Alsace. In terms of both quality and quantity, Pfalz is one of Germany's most important regions, and one which shows great promise for the future.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
