Winery Berry Bros & RuddVery Old Vines Shiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Very Old Vines Shiraz
Pairings that work perfectly with Very Old Vines Shiraz
Original food and wine pairings with Very Old Vines Shiraz
The Very Old Vines Shiraz of Winery Berry Bros & Rudd matches generally quite well with dishes of beef, lamb or spicy food such as recipes of tournedos rossini with port sauce, lamb chops with figs and honey or lamb tagine with honey and onions.
Details and technical informations about Winery Berry Bros & Rudd's Very Old Vines Shiraz.
Discover the grape variety: Amigne
A very old vine cultivated in the Swiss Valais, more precisely in Vétroz. The latest genetic analyses, to be confirmed however, show that it would be related to the petit meslier and in fact to the gouais and the savagnin. It should be noted that it is only known in its country and region of origin.
Last vintages of this wine
The best vintages of Very Old Vines Shiraz from Winery Berry Bros & Rudd are 2017
Informations about the Winery Berry Bros & Rudd
The Winery Berry Bros & Rudd is one of of the world's great estates. It offers 107 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
