Winery Tresch ClergetDutour Syrah
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 Dutour Syrah from the Winery Tresch Clerget
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dutour Syrah of Winery Tresch Clerget in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Dutour Syrah
Pairings that work perfectly with Dutour Syrah
Original food and wine pairings with Dutour Syrah
The Dutour Syrah of Winery Tresch Clerget matches generally quite well with dishes of beef, pasta or veal such as recipes of boeuf en daube, pasta with sausage or tournedos rossini with port sauce.
Details and technical informations about Winery Tresch Clerget's Dutour Syrah.
Discover the grape variety: Dan ben Hannah
A cross between the black mikveh (Hamburg muscatel x black balouti) and the Alphonse Lavallée obtained in 1951 and in Israel by Netanel Hochberg. Dan ben Hannah or black emperor - not to be confused with emperor - is mainly grown in South Africa.
Informations about the Winery Tresch Clerget
The Winery Tresch Clerget is one of of the world's great estates. It offers 106 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
Pays d'Oc is the PGI for red, white and rosé wines that are produced over a wide area of the southern coast of France. The PGI catchment area corresponds roughly to the Languedoc-roussillon">Languedoc-Roussillon wine region, one of the largest wine regions in France. The area covers all wines that are not produced under the strict laws that govern AOC-level appellations in the regions: among them, Corbières, Minervois and the Languedoc appellation itself. The Pays d'Oc PGI is arguably the most important in France, producing the majority of the country's PGI wines.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
