Winery Green DoorAmphora Garnacha
Red wine
This wine generally goes well with pork, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Amphora Garnacha of Winery Green Door in the region of Australie de l'Ouest often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with Amphora Garnacha
Pairings that work perfectly with Amphora Garnacha
Original food and wine pairings with Amphora Garnacha
The Amphora Garnacha of Winery Green Door matches generally quite well with dishes of beef, lamb or pork such as recipes of tunisian molokheya, lamb curl or sloth pork loin.
Details and technical informations about Winery Green Door's Amphora Garnacha.
Discover the grape variety: Solaris
Interspecific cross between merzling x Geisenheim 6493 (zarya severa x muscat ottonel) obtained in Germany in 1975 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, Belgium, Italy, Switzerland, the Netherlands, Denmark, England, etc. In France, it is still little known.
Last vintages of this wine
The best vintages of Amphora Garnacha from Winery Green Door are 2016, 0
Informations about the Winery Green Door
The Winery Green Door is one of of the world's greatest estates. It offers 13 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
Western Australia is the largest of Australia's eight administrative areas and territories. In 2020, it accounted for only 2% of the nation's wine production, but has already produced up to 20% of the country's fine wines. Covering the entire western third of the vast island-continent, "WA" (as it is commonly known) stretches 1,600 kilometres (1,000 miles) from east to west. This makes it the second largest administrative subdivision of any country in the world, larger than Alaska and Texas combined.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
