Winery BrookfordSelection Red
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 poultry, beef or game (deer, venison).
Taste structure of the Selection Red from the Winery Brookford
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selection Red of Winery Brookford in the region of Australie du Sud-Est is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Selection Red
Pairings that work perfectly with Selection Red
Original food and wine pairings with Selection Red
The Selection Red of Winery Brookford matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of autumn leaves, kapama of lamb (traditional bosnian dish) or potjevlesch (northern france).
Details and technical informations about Winery Brookford's Selection Red.
Discover the grape variety: Saint Laurent
This grape variety was formerly cultivated in the southwest and in Alsace and the Toul region. It is also known in Germany, Austria, Luxembourg and Czechoslovakia. In France, it is no longer multiplied and is therefore in danger of disappearing.
Last vintages of this wine
The best vintages of Selection Red from Winery Brookford are 0
Informations about the Winery Brookford
The Winery Brookford is one of of the world's greatest estates. It offers 9 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
