Winery First DropMinchia
Red wine
This wine generally goes well with pork, vegetarian or veal.
Wine flavors and olphactive analysis
On the nose the Minchia of Winery First Drop in the region of Australie du Sud often reveals types of flavors of cherry, plum or chocolate and sometimes also flavors of earth, oak or red fruit.
Food and wine pairings with Minchia
Pairings that work perfectly with Minchia
Original food and wine pairings with Minchia
The Minchia of Winery First Drop matches generally quite well with dishes of lamb, veal or pork such as recipes of traditional tunisian couscous, duck with orange or pan-fried black pudding with apples.
Details and technical informations about Winery First Drop's Minchia.
Discover the grape variety: Reichensteiner
Intraspecific crossing between the müller-thurgau and a variety resulting from the crossing (madeleine angevine x calabre blanc) obtained in Germany in 1939 by Heinrich Birk (1898-1973). It can be found in France (Alsace, etc.), Great Britain, the Netherlands, Germany, Belgium, Switzerland, New Zealand, etc.
Last vintages of this wine
The best vintages of Minchia from Winery First Drop are 2009, 2012, 2011
Informations about the Winery First Drop
The Winery First Drop is one of of the world's great estates. It offers 49 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: Botrytis cinerea
This fungus, also called noble rot, develops during the over-ripening phase and is an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
