Domaine SimhaPaysan Pét Nat
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Paysan Pét Nat of Domaine Simha in the region of Tasmanie often reveals types of flavors of microbio, citrus fruit.
Food and wine pairings with Paysan Pét Nat
Pairings that work perfectly with Paysan Pét Nat
Original food and wine pairings with Paysan Pét Nat
The Paysan Pét Nat of Domaine Simha matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of quiche without pastry, cannelloni with salmon and spinach or real paella recipe from valencia.
Details and technical informations about Domaine Simha's Paysan Pét Nat.
Discover the grape variety: Riesling
Crystalline, taut whites with vibrant acidity and aromas of citrus, green apple, white flowers, vineyard peach and mineral/petrol notes with age. Made as dry (Trocken, Alsace), off-dry (Kabinett, Spätlese) and sweet (Auslese, Beerenauslese, Trockenbeerenauslese, late harvest). Star of the Moselle, Rheingau, Alsace AOC and Wachau. Also exported to Clare Valley and Finger Lakes.
Last vintages of this wine
The best vintages of Paysan Pét Nat from Domaine Simha are 0
Informations about the Domaine Simha
The Domaine Simha is one of of the world's great estates. It offers 23 wines for sale in the of Tasmanie to come and discover on site or to buy online.
The wine region of Tasmanie
Cool austral island south of Australia, a cool-climate benchmark. Signature Pinot Noir: fine, fresh reds with notes of red cherry, raspberry, wild strawberry and spices, delicate tannins and taut acidity — often compared to Burgundy. Precise, mineral Chardonnay (lemon, brioche), vibrant dry Riesling. Renowned speciality: refined traditional-method sparklers, among the best outside France.
The word of the wine: Tank
Made of concrete, stainless steel, enamelled steel or wood (now fashionable again), the vat is an indispensable tool during the entire winemaking process. It is also used to mature certain wines that do not need to go into barrel, or to preserve them.
