Winery Vins de TallerSiurà
Red wine
This wine is a blend of 3 varietals which are the Côt, the Marselan and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Siurà from the Winery Vins de Taller
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Siurà of Winery Vins de Taller in the region of Catalogne is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Siurà of Winery Vins de Taller in the region of Catalogne often reveals types of flavors of earth.
Food and wine pairings with Siurà
Pairings that work perfectly with Siurà
Original food and wine pairings with Siurà
The Siurà of Winery Vins de Taller matches generally quite well with dishes of beef, pasta or veal such as recipes of baked marrow bones, lasagna with courgettes and fresh goat cheese or flank steak with shallots in red wine sauce.
Discover the grape variety: Côt
Powerful, structured reds with an almost black inky robe, firm tannins and preserved acidity, with intense aromas of blackberry, plum, blackcurrant, violet, cocoa, spice and balsamic notes. Fine ageing potential. Absolute star of Cahors AOC on the Lot terraces, where it is called Auxerrois (minimum 70% in blends), and a global conqueror as Malbec in Argentina (Mendoza). Also found in Touraine (Côt de Loire) and the South-West. Autochthonous French variety from Quercy.
Last vintages of this wine
The best vintages of Siurà from Winery Vins de Taller are 2012, 0, 2013, 2011 and 2010.
Informations about the Winery Vins de Taller
The Winery Vins de Taller is one of of the world's greatest estates. It offers 14 wines for sale in the of Empordà to come and discover on site or to buy online.
The wine region of Empordà
Catalan DO of the northeast under the tramontana wind, between Figueres and the coast, schist and granite terroir. Fresh, gastronomic rosés are a recognised speciality: Garnatxa and Cariñena by saignée with notes of strawberry, raspberry, citrus, Mediterranean herbs and a marine saline touch. Supple reds of Garnatxa (cherry, garrigue) and Cariñena (blackberry, spice). Garnatxa de l'Empordà as oxidative natural sweet (fig, walnut, caramel).
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
