Winery FishboneBlue Label Shiraz
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Blue Label Shiraz from the Winery Fishbone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Blue Label Shiraz of Winery Fishbone in the region of Australie de l'Ouest is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Blue Label Shiraz
Pairings that work perfectly with Blue Label Shiraz
Original food and wine pairings with Blue Label Shiraz
The Blue Label Shiraz of Winery Fishbone matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of alsatian bäckeoffe, mathieu's lamb tagine or fillet of venison.
Details and technical informations about Winery Fishbone's Blue Label Shiraz.
Discover the grape variety: Perdéa
Simple, fresh dry whites with a pale golden colour, a supple palate with moderate acidity, and understated aromas of citrus and white flowers. Discreet rustic profile. Nearly extinct, preserved in INRAE varietal collections for its heritage value, it reflects the pre-phylloxera ampelographic diversity of the South-West. A rare French white grape variety once cultivated in the South-West.
Last vintages of this wine
The best vintages of Blue Label Shiraz from Winery Fishbone are 2016, 2014, 0
Informations about the Winery Fishbone
The Winery Fishbone is one of of the world's greatest estates. It offers 16 wines for sale in the of Australie de l'Ouest to come and discover on site or to buy online.
The wine region of Australie de l'Ouest
Australian premium on Margaret River. Signature Bordeaux Cabernet-Merlot blends in red: deep and refined with notes of ripe blackcurrant, eucalyptus, cedar and graphite, firm tannins and great ageing, often compared to Médoc. Chardonnay rated Australia's best: taut, saline and mineral (lemon, hazelnut, brioche). Lively Sauvignon-Sémillon (citrus, cut grass).
The word of the wine: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
