Fikardos WineryShiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Shiraz of the Fikardos Winery is in the top 90 of wines of Cyprus and in the top 20 of wines of Paphos.
Wine flavors and olphactive analysis
On the nose the Shiraz of Fikardos Winery in the region of Paphos often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Fikardos Winery matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fricandeaux german style, lamb breast with onions and tomato sauce or tunisian pasta.
Details and technical informations about Fikardos Winery's Shiraz.
Discover the grape variety: Traminette
Interspecific crossing between 23416 Joannès Seyve (4.825 Bertille Seyve x 7053 Seibel) and the gewurztraminer obtained in 1965 by Herb Barrett of the University of Illinois (United States) and selected by the Experimental Station of Cornell University in Geneva (United States) In this country, it can be found in many wine-producing regions, as well as in Canada and Germany, but it is virtually unknown in France.
Last vintages of this wine
The best vintages of Shiraz from Fikardos Winery are 2018, 2014, 2012, 0 and 2013.
Informations about the Fikardos Winery
The Fikardos Winery is one of of the world's greatest estates. It offers 20 wines for sale in the of Paphos to come and discover on site or to buy online.
The wine region of Paphos
The wine region of Paphos of Cyprus. Wineries and vineyards like the Domaine Vasilikon or the Kolios Winery produce mainly wines red, white and pink. The most planted grape varieties in the region of Paphos are Cabernet-Sauvignon, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Paphos often reveals types of flavors of cherry, pear or peach and sometimes also flavors of green apple, lime or minerality.
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.
