Winery De BortoliWindy Peak Shiraz - Viognier
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Windy Peak Shiraz - Viognier
Pairings that work perfectly with Windy Peak Shiraz - Viognier
Original food and wine pairings with Windy Peak Shiraz - Viognier
The Windy Peak Shiraz - Viognier of Winery De Bortoli matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of cabri en colombo with creole sauce, canned cassoulet or baked duck legs with potatoes.
Details and technical informations about Winery De Bortoli's Windy Peak Shiraz - Viognier.
Discover the grape variety: Mancin
Mancin noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Mancin noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery De Bortoli
The Winery De Bortoli is one of wineries to follow in Victoria.. It offers 534 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
