Deakin EstateArtisan's Blend Pinot Grigio
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, cured meat or mushrooms.
Taste structure of the Artisan's Blend Pinot Grigio from the Deakin Estate
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Artisan's Blend Pinot Grigio of Deakin Estate in the region of Victoria is a .
Food and wine pairings with Artisan's Blend Pinot Grigio
Pairings that work perfectly with Artisan's Blend Pinot Grigio
Original food and wine pairings with Artisan's Blend Pinot Grigio
The Artisan's Blend Pinot Grigio of Deakin Estate matches generally quite well with dishes of pork, spicy food or mushrooms such as recipes of homemade burger, original francesinha (portugal) or baked bread (tomato, mushroom, ham, cheese).
Details and technical informations about Deakin Estate's Artisan's Blend Pinot Grigio.
Discover the grape variety: Deckrot
Deeply coloured reds with an intense purple robe, moderate tannins and a full palate, showing simple aromas of black fruits (blackcurrant, blackberry) and inky notes. Teinturier profile. Used primarily in blending to boost colour in light reds, grown on a few hectares in Germany. German hybrid teinturier variety obtained in 1953 at Geilweilerhof (Grauburgunder × Färbertraube), with its characteristic coloured flesh.
Last vintages of this wine
The best vintages of Artisan's Blend Pinot Grigio from Deakin Estate are 0, 2018
Informations about the Deakin Estate
The Deakin Estate is one of of the world's great estates. It offers 34 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Australian diversity from cool to temperate climate. Yarra Valley and Mornington: fine, silky Pinot Noir (cherry, raspberry, undergrowth), taut, mineral Chardonnay. Heathcote: structured Shiraz with black fruits, pepper and chocolate. Rutherglen, fortified capital: opulent sweet Topaque and Muscat (raisin, caramel, fig, roast notes).
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
