Winery Paul MasSyrah
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Syrah from the Winery Paul Mas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery Paul Mas in the region of Languedoc-Roussillon is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Paul Mas in the region of Languedoc-Roussillon often reveals types of flavors of cherry, oaky or red fruit and sometimes also flavors of strawberries, violet or jam.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Paul Mas matches generally quite well with dishes of beef, pasta or veal such as recipes of steak tartare, tagliatelle with spinach cream or sauté of veal with olives (corsica).
Details and technical informations about Winery Paul Mas's Syrah.
Discover the grape variety: Catawba
American, was widely planted in the first half of the 19th century, particularly in the northern part of the United States. Discovered in 1819, it is the result of an interspecific cross between Vitis Labrusca Linné and Semillon (F. Huber 2016). It can still be found in the United States (New York, Ohio, etc.), Canada (Ontario), Brazil, South Africa, England, etc. In France, it is almost unknown. Note that the Catawba is also related to the concord.
Last vintages of this wine
The best vintages of Syrah from Winery Paul Mas are 2019, 2018, 2017, 2016 and 2014.
Informations about the Winery Paul Mas
The Winery Paul Mas is one of of the world's great estates. It offers 133 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Languedoc (formerly Coteaux du Languedoc) is a key appellation used in the Languedoc-Roussillon wine region of southern France. It covers Dry table wines of all three colors (red, white and rosé) from the entire region, but leaves Sweet and Sparkling wines to other more specialized appellations. About 75% of all Languedoc wines are red, with the remaining 25% split roughly down the middle between whites and rosés. The appellation covers most of the Languedoc region and almost a third of all the vineyards in France.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
