Winery HabitatShiraz
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 poultry, beef or game (deer, venison).
Taste structure of the Shiraz from the Winery Habitat
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Habitat in the region of Nouvelle-Galles du Sud is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Habitat matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fresh sausage, lamb stew with yoghurt and coriander or festive chinese fondue.
Details and technical informations about Winery Habitat's Shiraz.
Discover the grape variety: Loureiro
Most certainly Portuguese. Loureiro is part of the grape varieties of many Spanish and Portuguese appellations, including the famous Vinho Verde. It would be a close relative of the albarino and the sousão.
Last vintages of this wine
The best vintages of Shiraz from Winery Habitat are 0
Informations about the Winery Habitat
The Winery Habitat is one of of the world's greatest estates. It offers 1 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.
The wine region of Nouvelle-Galles du Sud
The NewSouthWales wine appellation is made up of 16 different regions and covers approximately 810,000 square kilometres (312,000 square miles). This is the Size of the state of New South Wales, one of the six that make up the federal Commonwealth of Australia. Although it is one of the smallest Australian states geographically, it has been the most populous since the first European settlements in the 18th century. The South East Australia GI area is the largest in Australia and can include any wine produced in New South Wales as well as Victoria, Tasmania and Parts of South Australia.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
