Winery Supply RoyerLa Syrah de Pey Cherres
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the La Syrah de Pey Cherres from the Winery Supply Royer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Syrah de Pey Cherres of Winery Supply Royer in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with La Syrah de Pey Cherres
Pairings that work perfectly with La Syrah de Pey Cherres
Original food and wine pairings with La Syrah de Pey Cherres
The La Syrah de Pey Cherres of Winery Supply Royer matches generally quite well with dishes of beef, pasta or veal such as recipes of cataplana with seafood, farfalle with gorgonzola or bigos (polish sauerkraut with paprika).
Details and technical informations about Winery Supply Royer's La Syrah de Pey Cherres.
Discover the grape variety: VB Cal 6-04
Simple, fresh whites with a pale golden colour, a supple palate with moderate acidity and undemonstrative aromas of citrus and white flowers. Productive and resistant to downy and powdery mildew. Grown in small quantities in Europe for sustainably managed vineyards, it belongs to the new generation of disease-resistant varieties from modern hybridisation programmes. White hybrid variety obtained through complex disease-resistant crossing.
Informations about the Winery Supply Royer
The Winery Supply Royer is one of of the world's greatest estates. It offers 15 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
