Winery Grover ZampaArt Collection Shiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Art Collection Shiraz of the Winery Grover Zampa is in the top 90 of wines of Bangalore.
Wine flavors and olphactive analysis
On the nose the Art Collection Shiraz of Winery Grover Zampa in the region of Bangalore 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 Art Collection Shiraz
Pairings that work perfectly with Art Collection Shiraz
Original food and wine pairings with Art Collection Shiraz
The Art Collection Shiraz of Winery Grover Zampa matches generally quite well with dishes of beef, lamb or spicy food such as recipes of oxtail with seed sauce, merguez - courgettes gratin (leftover barbecue) or salmon steak on a bed of leeks.
Details and technical informations about Winery Grover Zampa's Art Collection Shiraz.
Discover the grape variety: Durif
Durif noir is a grape variety that originated in France (Dauphiné). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Durif noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Art Collection Shiraz from Winery Grover Zampa are 2017, 2016, 2012, 0 and 2018.
Informations about the Winery Grover Zampa
The Winery Grover Zampa is one of of the world's great estates. It offers 48 wines for sale in the of Bangalore to come and discover on site or to buy online.
The wine region of Bangalore
The wine region of Bangalore of India. Wineries and vineyards like the Domaine Grover Zampa or the Domaine Krsma produce mainly wines red, white and pink. The most planted grape varieties in the region of Bangalore are Cabernet-Sauvignon, Chenin blanc and Viognier, they are then used in wines in blends or as a single variety. On the nose of Bangalore often reveals types of flavors of cherry, tobacco or minerality and sometimes also flavors of lemon, grass or melon.
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
