Winery DaschboschPlicatilis
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Plicatilis of the Winery Daschbosch is in the top 20 of wines of Breedekloof.
Food and wine pairings with Plicatilis
Pairings that work perfectly with Plicatilis
Original food and wine pairings with Plicatilis
The Plicatilis of Winery Daschbosch matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef pot au feu (grandma's style), lamb biryani or honey chicken wok style.
Details and technical informations about Winery Daschbosch's Plicatilis.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Plicatilis from Winery Daschbosch are 2015, 0, 2013
Informations about the Winery Daschbosch
The Winery Daschbosch is one of of the world's greatest estates. It offers 13 wines for sale in the of Breedekloof to come and discover on site or to buy online.
The wine region of Breedekloof
WO district in Breede River Valley (Western Cape, ~13,000 ha, 2006): signature Chenin Blanc as white king — Breedekloof is South Africa's leading Chenin producer (15% of national Chenin vineyard, 21% of production), broad profile from crisp vivid fresh with apple, peach and honeyed touches to more textured under oak. Strong diurnal swing preserves acidity, Worcester fault, weathered sandstone and black sandy-silty soils.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
