Winery SenderoShiraz
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shiraz from the Winery Sendero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Sendero in the region of Central Valley is a powerful.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Sendero matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of pork tongue with bacon and onions, canned cassoulet or autumn duck aiguillette.
Details and technical informations about Winery Sendero's Shiraz.
Discover the grape variety: Datal
Intraspecific crossing obtained in 1956 between the Beirut date palm and the Alexandria muscatel. This variety is not widely cultivated in France, although it is registered in the Official Catalogue of table grape varieties, list A1. It can be found in South Africa, Portugal, etc.
Last vintages of this wine
The best vintages of Shiraz from Winery Sendero are 2009, 0
Informations about the Winery Sendero
The Winery Sendero is one of of the world's great estates. It offers 14 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
The Central Valley (El Valle Central) of Chile is one of the most important wine-producing areas in South America in terms of Volume. It is also one of the largest wine regions, stretching from the Maipo Valley (just south of Santiago) to the southern end of the Maule Valley. This is a distance of almost 250 miles (400km) and covers a number of Climate types. The Central Valley wine region is easily (and often) confused with the geological Central Valley, which runs north–south for more than 620 miles (1000km) between the Pacific Coastal Ranges and the lower Andes.
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.
