Winery RenNebbiolo - Syrah
Red wine
This wine generally goes well with beef, veal or lamb.
Food and wine pairings with Nebbiolo - Syrah
Pairings that work perfectly with Nebbiolo - Syrah
Original food and wine pairings with Nebbiolo - Syrah
The Nebbiolo - Syrah of Winery Ren matches generally quite well with dishes of beef, lamb or veal such as recipes of tibs (ethiopia), merguez - courgettes gratin (leftover barbecue) or veal chops au gratin.
Details and technical informations about Winery Ren's Nebbiolo - Syrah.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Nebbiolo - Syrah from Winery Ren are 2015, 0
Informations about the Winery Ren
The Winery Ren is one of of the world's greatest estates. It offers 3 wines for sale in the of New Mexico to come and discover on site or to buy online.
The wine region of New Mexico
Wine state of the American Southwest, the oldest in the USA (vines from 1629). World specialty: signature traditional-method sparklings (pioneer house Gruet) with signature notes of green apple, brioche, citrus, white flowers and a hazelnut touch, fine taut bubbles. Also sun-drenched high-altitude reds: dense Cabernet Sauvignon (cassis, cedar), jammy Zinfandel, spicy peppery Syrah. High-altitude desert vineyards with strong diurnal swings.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
