Winery San GiaimeSyrah
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 Syrah from the Winery San Giaime
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Syrah of Winery San Giaime in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Syrah of Winery San Giaime in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Syrah
Pairings that work perfectly with Syrah
Original food and wine pairings with Syrah
The Syrah of Winery San Giaime matches generally quite well with dishes of beef, pasta or lamb such as recipes of shepherd's pie (quebec!), capellini with vegetables or tajine of mutton.
Details and technical informations about Winery San Giaime's Syrah.
Discover the grape variety: Roi des noirs
Interspecific crossing between 29 Seibel (70 jeager x Vitis Vinifera unknown) and the danugue made by Eugène Contassot, who would have given the seeds of the harvested grapes to Albert Seibel (1844-1936). The King of the Blacks has been widely cultivated, particularly in southwestern France and in the center-west, where we have found and photographed it. It was used several times as a sire by Albert Seibel, rubilande or 11803 Seibel is a good example.
Last vintages of this wine
The best vintages of Syrah from Winery San Giaime are 2016, 2015, 0, 2014
Informations about the Winery San Giaime
The Winery San Giaime is one of of the world's greatest estates. It offers 4 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
