Winery StobiSyrah Barrique
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 Barrique of Winery Stobi in the region of Tikve&scaron often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Syrah Barrique
Pairings that work perfectly with Syrah Barrique
Original food and wine pairings with Syrah Barrique
The Syrah Barrique of Winery Stobi matches generally quite well with dishes of beef, lamb or spicy food such as recipes of veal shank with mushrooms, merguez with lentils or lamb kebab.
Details and technical informations about Winery Stobi's Syrah Barrique.
Discover the grape variety: Arbanne
A very old grape variety that would have found its first origins in the Gier Valley and brought to the north-east of France in the Aube department, among others. Today it is very little multiplied, but it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Syrah Barrique from Winery Stobi are 2011, 0, 2013
Informations about the Winery Stobi
The Winery Stobi is one of of the world's great estates. It offers 48 wines for sale in the of Tikve&scaron to come and discover on site or to buy online.
The wine region of Tikve&scaron
The Republic of NorthMacedonia">Macedonia is a country located in the heart of the Balkan Peninsula in Southeastern Europe. It is quite distinct from modern Greek Macedonia, with which it shares a border of over 160 kilometres (100 miles). The wine industry is dominated by red wines. Production is centered on two indigenous Grape varieties (Vranac and Kratosija), as well as a few international varieties such as the ubiquitous Bordeaux varieties Cabernet Sauvignon and Merlot.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
