Winery Dunes & GreeneMoscato Split Pick
Sparkling wine
This wine generally goes well with spicy food and sweet desserts.
Wine flavors and olphactive analysis
On the nose the Moscato Split Pick of Winery Dunes & Greene in the region of Australie du Sud often reveals types of flavors of tree fruit, red fruit.
Food and wine pairings with Moscato Split Pick
Pairings that work perfectly with Moscato Split Pick
Original food and wine pairings with Moscato Split Pick
The Moscato Split Pick of Winery Dunes & Greene matches generally quite well with dishes of spicy food or sweet desserts such as recipes of crab matoutou or pancakes.
Details and technical informations about Winery Dunes & Greene's Moscato Split Pick.
Discover the grape variety: Penouille
An ancient grape variety from the southwest of France that used to be found in the Bordeaux region and in the vineyards of Fronton (Haute Garonne). Today, it is in the process of disappearing.
Last vintages of this wine
The best vintages of Moscato Split Pick from Winery Dunes & Greene are 2008, 0
Informations about the Winery Dunes & Greene
The Winery Dunes & Greene is one of of the world's greatest estates. It offers 2 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
