Winery Antonello CassaraShiraz
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 beef, lamb or pasta.
Taste structure of the Shiraz from the Winery Antonello Cassara
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Antonello Cassara in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Antonello Cassara matches generally quite well with dishes of beef, pasta or lamb such as recipes of traditional flemish carbonades, spaghetti carbonara or royal couscous.
Details and technical informations about Winery Antonello Cassara's Shiraz.
Discover the grape variety: De Chaunac
Colourful, simple fruity reds with a deep purple robe, silky tannins and an airy palate with preserved acidity, showing aromas of red fruits and herbaceous notes. Cold- and disease-resistant. Grown mainly in Canada (Ontario, Quebec) and the north-eastern United States, adapting to rigorous continental viticultural climates. French black hybrid (Seibel 9549), named after Quebec researcher Adhémar de Chaunac.
Last vintages of this wine
The best vintages of Shiraz from Winery Antonello Cassara are 2012, 2010, 0, 2011 and 2008.
Informations about the Winery Antonello Cassara
The Winery Antonello Cassara is one of of the world's greatest estates. It offers 22 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Rebêche (champagne)
Must obtained in excess of the 2 550 litres authorised for a weight of 4 000 kilos of grapes. The first 2 050 litres constitute the cuvée and the next 500 litres the taille. The rebêche represents 1 to 3 % of the total volume and must be distilled or used to make ratafia.
