Winery QupéDodgers Club Series Syrah
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Dodgers Club Series Syrah from the Winery Qupé
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dodgers Club Series Syrah of Winery Qupé in the region of California is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Dodgers Club Series Syrah
Pairings that work perfectly with Dodgers Club Series Syrah
Original food and wine pairings with Dodgers Club Series Syrah
The Dodgers Club Series Syrah of Winery Qupé matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of thai beef skewers, lamb crumble with oregano and feta cheese or conejo al ajillo (spain).
Details and technical informations about Winery Qupé's Dodgers Club Series Syrah.
Discover the grape variety: Panse muscade
Table grape with long clusters and aromatic golden berries with thin skin, sweet and typically musky in flavour. Mediterranean aromatic profile. Now almost extinct, historically grown for fresh consumption, preserved in varietal collections for its heritage value. A rare French white variety, a musky mutation of the Panse grape with characteristic muscat fragrance.
Last vintages of this wine
The best vintages of Dodgers Club Series Syrah from Winery Qupé are 2013, 0
Informations about the Winery Qupé
The Winery Qupé is one of of the world's great estates. It offers 34 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
