Winery GibsonWilfreda Red Blend
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Wilfreda Red Blend from the Winery Gibson
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Wilfreda Red Blend of Winery Gibson in the region of Australie du Sud is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Wilfreda Red Blend of Winery Gibson in the region of Australie du Sud 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 Wilfreda Red Blend
Pairings that work perfectly with Wilfreda Red Blend
Original food and wine pairings with Wilfreda Red Blend
The Wilfreda Red Blend of Winery Gibson matches generally quite well with dishes of beef, pasta or lamb such as recipes of piglet shoulder with melting baked apples, lasagna with pointed cabbage or lamb confit with new potatoes.
Details and technical informations about Winery Gibson's Wilfreda Red Blend.
Discover the grape variety: Mérille
Supple, fruity reds with a clear ruby colour, soft tannins and a charming palate, showing simple aromas of red fruits (cherry, raspberry), gentle spices and floral notes. Airy profile to drink young. Preserved for its heritage value, it survives in a few patrimonial plots in Tarn-et-Garonne and Lot-et-Garonne, among the ancient varieties of the South-West under study. Also called Bouysset. Native black variety from South-West France, today rare.
Last vintages of this wine
The best vintages of Wilfreda Red Blend from Winery Gibson are 2004, 2015, 2009, 2016 and 0.
Informations about the Winery Gibson
The Winery Gibson is one of of the world's greatest estates. It offers 31 wines for sale in the of Barossa to come and discover on site or to buy online.
The wine region of Barossa
World icon of Australian Shiraz (~50% of plantings). Powerful, sun-filled reds with signature notes of candied blackberry, black plum, dark chocolate, liquorice, leather and sweet spices (pepper, clove), round tannins and generous opulence. Old vines among the world's oldest (Shiraz from 1843, Turkey Flat). Also fruity, sun-filled Grenache, firm Mataro (Mourvèdre), dense Cabernet Sauvignon and ample Sémillon.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
