Winery CarleiVAT 58 Shiraz
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 VAT 58 Shiraz from the Winery Carlei
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the VAT 58 Shiraz of Winery Carlei in the region of Victoria is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with VAT 58 Shiraz
Pairings that work perfectly with VAT 58 Shiraz
Original food and wine pairings with VAT 58 Shiraz
The VAT 58 Shiraz of Winery Carlei matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of celine's version of moussaka (5th meeting), lamb collar with mustard or duck with orange and honey.
Details and technical informations about Winery Carlei's VAT 58 Shiraz.
Discover the grape variety: Pirobella
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the 15 Pirovano (madeleine angevine X bellino) and the isabelle. It should be noted that from this cross was also born the black muska.
Informations about the Winery Carlei
The Winery Carlei is one of of the world's great estates. It offers 45 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
