Winery RudiniDecauville Syrah
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Decauville Syrah from the Winery Rudini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Decauville Syrah of Winery Rudini in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Decauville Syrah
Pairings that work perfectly with Decauville Syrah
Original food and wine pairings with Decauville Syrah
The Decauville Syrah of Winery Rudini matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef pot-au-feu, thai coconut chicken with black mushrooms or lamb keftas.
Details and technical informations about Winery Rudini's Decauville Syrah.
Discover the grape variety: Parellada
The white Parellada is a grape variety that originated in France (Spain). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. The white Parellada can be found cultivated in these vineyards: Languedoc & Roussillon, South West.
Last vintages of this wine
The best vintages of Decauville Syrah from Winery Rudini are 2016, 0
Informations about the Winery Rudini
The Winery Rudini is one of of the world's great estates. It offers 28 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
