The Winery Diemersfontein is one of the largest wineries in the world. It offers 40 wines for sale in of Wellington to come and discover on site or to buy online.
Looking for the best Winery Diemersfontein wines in Wellington among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Diemersfontein wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Diemersfontein wines with technical and enological descriptions.
How Winery Diemersfontein wines pair with each other generally quite well with dishes of beef, lamb or poultry such as recipes of beef stew with white wine, lamb mice confit in port wine or stuffed potatoes.
On the nose the red wine of Winery Diemersfontein. often reveals types of flavors of cherry, oaky or blackberry and sometimes also flavors of vanilla, plum or leather. In the mouth the red wine of Winery Diemersfontein. is a powerful with a nice balance between acidity and tannins.
South African Cape Winelands district 60 km from Cape Town: Shiraz signature king red — concentrated and powerful with notes of blackberry, plum, black cherry, pepper, Mediterranean spices and smoky touch, firm tannins and velvety finish. Dense Cabernet Sauvignon and emblematic Pinotage (cherry, blackberry, coffee, smoke). Chenin Blanc and Viognier as fresh floral whites. WO, hot Mediterranean climate with mild winters, varied terroirs at the foot of the Hawekwa mountains, old vines.
How Winery Diemersfontein wines pair with each other generally quite well with dishes of shellfish, spicy food or lean fish such as recipes of fried squid, pasta with puttanesca sauce or waterzooï of the sea.
On the nose the white wine of Winery Diemersfontein. often reveals types of flavors of pineapple, cream or oaky and sometimes also flavors of citrus, apples or peach. In the mouth the white wine of Winery Diemersfontein. is a with a nice freshness.
Very expressive, lively aromatic whites with a pale golden colour, crisp palate with fresh acidity, signature aromas of citrus (grapefruit, lime), exotic fruits (passion fruit), boxwood, blackcurrant bud and mineral notes (flint). Star of Sancerre AOC, Pouilly-Fumé AOC and Pessac-Léognan AOC, defines the great whites of the Loire and Bordeaux. French white variety from Bordeaux and the Loire, exported to New Zealand, South Africa and Chile.
How Winery Diemersfontein wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of pasta with tuna, pasta with scampi or quiche lorraine.
See macabeu.
How Winery Diemersfontein wines pair with each other generally quite well with dishes of beef or mature and hard cheese such as recipes of pork chops with potatoes or endive salad with walnuts, comté cheese and bacon.
On the nose the pink wine of Winery Diemersfontein. often reveals types of flavors of red fruit.
Chameleon whites with taut acidity, ranging from mineral dry (Savennières, Vouvray sec) to off-dry and medium-sweet (Vouvray, Montlouis), sumptuous botrytised sweet (Quarts-de-Chaume, Bonnezeaux, Coteaux du Layon) and brilliant sparkling (Crémant de Loire, Vouvray brut). Aromas of quince, apple, honey, white flowers, beeswax and flint. An Anjou variety, also star of South Africa's Western Cape.
How Winery Diemersfontein wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of very simple spaghetti carbonara, baked salmon with tomato or haddock with curry cream.
In the mouth the sweet wine of Winery Diemersfontein. is a powerful.
This period varies greatly depending on the type of wine and the vintage, and corresponds to the optimum quality of a wine. After the peak comes the decline.
Planning a wine route in the of Wellington? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Diemersfontein.
Intensely coloured, structured reds with inky robe and firm tannins, with typical aromas of blackberry, black plum, roasted coffee, cocoa, banana and characteristic smoky notes. Made as powerful ageing reds and as more approachable fruity cuvées, sometimes as rosés. Absolute signature of South Africa (Stellenbosch, Swartland, Paarl). Cross of pinot noir × cinsault created in 1925 by Abraham Perold at Stellenbosch University.
