Winery RicheaumeSyrah
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery Richeaume in the region of Provence often reveals types of flavors of earthy, earth or black fruit.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery Richeaume matches generally quite well with dishes of beef, lamb or spicy food such as recipes of monkfish (anglerfish) à la sétoise, marinated lamb chops (honey, worcestershire sauce, olive oil) or express chicken skewers with spices.
Details and technical informations about Winery Richeaume's Syrah.
Discover the grape variety: Corvinone
It has been cultivated for a very long time in northern Italy, but in France it is hardly known. It should not be confused with corvina, another Italian grape variety that is very present in the same region, both of which are most often associated with rondinella and molinara.
Last vintages of this wine
The best vintages of Syrah from Winery Richeaume are 2012, 2015, 2014, 2011
Informations about the Winery Richeaume
The Winery Richeaume is one of of the world's greatest estates. It offers 15 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Evolved
Said of a wine showing by its colour (tuilé in the case of reds, amber in the case of whites), its aromas or its structure that it is nearing the end of its peak and needs to be drunk quickly.
