Winery Feudo del GolfoShiraz
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Shiraz from the Winery Feudo del Golfo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Feudo del Golfo in the region of Puglia is a powerful.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Feudo del Golfo matches generally quite well with dishes of beef, pasta or lamb such as recipes of rosbeef casserole mamie, pasta with avocado or royal couscous (lamb, chicken, merguez).
Details and technical informations about Winery Feudo del Golfo's Shiraz.
Discover the grape variety: Narince
This grape variety is native to Turkey, where it is very well known and highly appreciated. In this country, it is very often grown at high altitudes. It is believed to be the result of a natural intraspecific cross between Dimrit Kara and Kalecik Karasi. Almost unknown in France, it is no more so in other wine-producing countries.
Last vintages of this wine
The best vintages of Shiraz from Winery Feudo del Golfo are 2015, 0, 2013
Informations about the Winery Feudo del Golfo
The Winery Feudo del Golfo is one of of the world's greatest estates. It offers 3 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
