Winery Paul HerpePrieuré de Tersan Syrah
Pink wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Prieuré de Tersan Syrah
Pairings that work perfectly with Prieuré de Tersan Syrah
Original food and wine pairings with Prieuré de Tersan Syrah
The Prieuré de Tersan Syrah of Winery Paul Herpe matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of bean soup and spaghetti (traditional andalusian dish), broccoli and blue cheese quiche without pastry or fresh vegetable dips and their sauces for the aperitif.
Details and technical informations about Winery Paul Herpe's Prieuré de Tersan Syrah.
Discover the grape variety: Roi des noirs
Interspecific crossing between 29 Seibel (70 jeager x Vitis Vinifera unknown) and the danugue made by Eugène Contassot, who would have given the seeds of the harvested grapes to Albert Seibel (1844-1936). The King of the Blacks has been widely cultivated, particularly in southwestern France and in the center-west, where we have found and photographed it. It was used several times as a sire by Albert Seibel, rubilande or 11803 Seibel is a good example.
Informations about the Winery Paul Herpe
The Winery Paul Herpe is one of wineries to follow in Pays d'Oc.. It offers 51 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
