Winery DaltonOak Aged Petite Sirah
Red wine
This wine generally goes well with beef, game (deer, venison) or spicy food.
Wine flavors and olphactive analysis
On the nose the Oak Aged Petite Sirah of Winery Dalton in the region of Galilee often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Oak Aged Petite Sirah
Pairings that work perfectly with Oak Aged Petite Sirah
Original food and wine pairings with Oak Aged Petite Sirah
The Oak Aged Petite Sirah of Winery Dalton matches generally quite well with dishes of beef, game (deer, venison) or spicy food such as recipes of roast beef in a crust (onions & mustard), duck with orange or yassa chicken (senegal).
Details and technical informations about Winery Dalton's Oak Aged Petite Sirah.
Discover the grape variety: Isa
Crossing obtained in 1964 between the gloria hungariae or glory of Hungary (Hungarian millennium X muscatel Thalloczy Lajos) by the cardinal. The Isa is registered since 1996 in the Official Catalogue of table grape varieties list A1.
Last vintages of this wine
The best vintages of Oak Aged Petite Sirah from Winery Dalton are 2012, 2013, 2017, 2015 and 0.
Informations about the Winery Dalton
The Winery Dalton is one of of the world's greatest estates. It offers 81 wines for sale in the of Galilee to come and discover on site or to buy online.
The wine region of Galilee
Galilee is an administrative and wine region in Northern Israel. Its name is perhaps most widely recognized in the context of Lake Galilee, via its associations with the Bible, but it is now steadily becoming known as a wine region. 'Water into wine' is not a New theme for the Galilee region as the story of the wedding at Cana, in which Jesus turns water into wine, is widely thought to have its origins here. The Galilee (Galil in Hebrew) is located in the northern most reach of the couunty, with Golan Heights to the east and the Coastal Plains to the west.
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
