Winery Romana ViniQuinta da Escusa Syrah
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Quinta da Escusa Syrah from the Winery Romana Vini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Quinta da Escusa Syrah of Winery Romana Vini in the region of Tejo is a powerful.
Food and wine pairings with Quinta da Escusa Syrah
Pairings that work perfectly with Quinta da Escusa Syrah
Original food and wine pairings with Quinta da Escusa Syrah
The Quinta da Escusa Syrah of Winery Romana Vini matches generally quite well with dishes of beef, pasta or veal such as recipes of sloth pork loin, farfalle with gorgonzola or stuffed red mullet ballotines.
Details and technical informations about Winery Romana Vini's Quinta da Escusa Syrah.
Discover the grape variety: Panse muscade
Table grape with long clusters and aromatic golden berries with thin skin, sweet and typically musky in flavour. Mediterranean aromatic profile. Now almost extinct, historically grown for fresh consumption, preserved in varietal collections for its heritage value. A rare French white variety, a musky mutation of the Panse grape with characteristic muscat fragrance.
Last vintages of this wine
The best vintages of Quinta da Escusa Syrah from Winery Romana Vini are 2017, 0
Informations about the Winery Romana Vini
The Winery Romana Vini is one of of the world's great estates. It offers 18 wines for sale in the of Tejo to come and discover on site or to buy online.
The wine region of Tejo
West-central Portuguese region along the Tagus, formerly Ribatejo, 17,000 ha. Supple, fruity reds with signature notes of plum, cherry, Mediterranean herbs and sweet spices, round tannins and a generous palate - fleshy everyday wines. Flagship Castelão (blackberry, tobacco), concentrated Trincadeira, perfumed Touriga Nacional (violet, black fruits), spicy Tinta Roriz. Whites: floral Fernão Pires and lively citrusy Arinto.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
