Winery ArmstrongRoyal Scribe Shiraz
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 poultry, beef or game (deer, venison).
Taste structure of the Royal Scribe Shiraz from the Winery Armstrong
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Royal Scribe Shiraz of Winery Armstrong in the region of Australie du Sud is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Royal Scribe Shiraz
Pairings that work perfectly with Royal Scribe Shiraz
Original food and wine pairings with Royal Scribe Shiraz
The Royal Scribe Shiraz of Winery Armstrong matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of braised beef with guinness, lamb tagine with apricots (morocco) or casserons in the country style.
Details and technical informations about Winery Armstrong's Royal Scribe Shiraz.
Discover the grape variety: Bouquettraube
Aromatic sweet and off-dry whites with a pale golden robe, a fragrant and fresh palate with preserved acidity, intense signature musky aromas (fresh grapes, rose), white flowers and spiced notes. Seductive aromatic profile. Grown on small surfaces in Germany and South Africa, mainly serves for aromatic sweet and off-dry whites. German white grape obtained in 1928 in Alzey by Georg Scheu, a crossing of Silvaner x Portugieser.
Last vintages of this wine
The best vintages of Royal Scribe Shiraz from Winery Armstrong are 2019, 0
Informations about the Winery Armstrong
The Winery Armstrong is one of of the world's greatest estates. It offers 3 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
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.
