Winery Berton VineyardSilkvine Shiraz - Cabernet
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Silkvine Shiraz - Cabernet
Pairings that work perfectly with Silkvine Shiraz - Cabernet
Original food and wine pairings with Silkvine Shiraz - Cabernet
The Silkvine Shiraz - Cabernet of Winery Berton Vineyard matches generally quite well with dishes of beef, lamb or poultry such as recipes of family potluck, fillet of lamb in potato dressing or pasta carbonara.
Details and technical informations about Winery Berton Vineyard's Silkvine Shiraz - Cabernet.
Discover the grape variety: Gravesina
We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.
Informations about the Winery Berton Vineyard
The Winery Berton Vineyard is one of of the world's great estates. It offers 105 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
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.
