Winery Gat ShomronWild Yeast Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
The Wild Yeast Petit Verdot of the Winery Gat Shomron is in the top 30 of wines of Samaria.
Food and wine pairings with Wild Yeast Petit Verdot
Pairings that work perfectly with Wild Yeast Petit Verdot
Original food and wine pairings with Wild Yeast Petit Verdot
The Wild Yeast Petit Verdot of Winery Gat Shomron matches generally quite well with dishes of beef or mature and hard cheese such as recipes of braised beef with carrots or lasagne with vegetables and savoy tomatoes.
Details and technical informations about Winery Gat Shomron's Wild Yeast Petit Verdot.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Last vintages of this wine
The best vintages of Wild Yeast Petit Verdot from Winery Gat Shomron are 2016, 0, 2017
Informations about the Winery Gat Shomron
The Winery Gat Shomron is one of of the world's greatest estates. It offers 11 wines for sale in the of Samaria to come and discover on site or to buy online.
The wine region of Samaria
Israel's largest wine region (Shomron), coastal plain south of Haifa and Mount Carmel, Mediterranean climate, terra rossa over limestone. Cabernet Sauvignon signature red king: deep and solar with blackcurrant, blackberry, cherry, cedar, tobacco, eucalyptus and maquis herb notes, firm tannins and dense palate. Supple Merlot (plum, cocoa), peppery Cabernet Franc, dense Syrah (pepper, bacon). Ample Chardonnay (apple, butter), bright Sauvignon.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
