Winery Cellar WorksGrenache - Sangiovese
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Grenache - Sangiovese of Winery Cellar Works in the region of Australie du Sud often reveals types of flavors of non oak, earth or red fruit.
Food and wine pairings with Grenache - Sangiovese
Pairings that work perfectly with Grenache - Sangiovese
Original food and wine pairings with Grenache - Sangiovese
The Grenache - Sangiovese of Winery Cellar Works matches generally quite well with dishes of beef, veal or pork such as recipes of celine's version of moussaka (5th meeting), breaded veal cutlets or paupiettes with tomato sauce.
Details and technical informations about Winery Cellar Works's Grenache - Sangiovese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Grenache - Sangiovese from Winery Cellar Works are 0, 2019
Informations about the Winery Cellar Works
The Winery Cellar Works is one of of the world's greatest estates. It offers 7 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
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
