Winery Hannes SteurerBurgenland Shiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Burgenland Shiraz
Pairings that work perfectly with Burgenland Shiraz
Original food and wine pairings with Burgenland Shiraz
The Burgenland Shiraz of Winery Hannes Steurer matches generally quite well with dishes of beef, lamb or spicy food such as recipes of picadillo, stuffed zucchini with merguez, beef and spices or coconut chicken and curry.
Details and technical informations about Winery Hannes Steurer's Burgenland Shiraz.
Discover the grape variety: Rhoditis
Fresh, fruity whites and light rosés best enjoyed young, with a pale salmon robe, an airy palate with preserved acidity, and signature aromas of citrus (lemon), green apple, white flowers and herbal notes. Also the traditional base for resinated Retsina. Grown in the Peloponnese, Macedonia and Attica for modern dry Greek whites. Greek autochthonous grey grape with pink skin, one of the most planted varieties in Greece.
Last vintages of this wine
The best vintages of Burgenland Shiraz from Winery Hannes Steurer are 0
Informations about the Winery Hannes Steurer
The Winery Hannes Steurer is one of of the world's greatest estates. It offers 8 wines for sale in the of Burgenland to come and discover on site or to buy online.
The wine region of Burgenland
Cradle of great Austrian reds. Signature Blaufränkisch: structured, spicy reds with black fruits (blackberry, black cherry), firm tannins and lively acidity, mineral profile. More supple Zweigelt on red fruit. Lively Welschriesling, peppery Grüner Veltliner, round Chardonnay whites.
The wine region of Weinland
Vast German-speaking region in north-eastern Switzerland, the country's largest production area. Signature Pinot Noir (Blauburgunder): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Elegant, delicate style, often barrel-aged. Also light, floral Müller-Thurgau (Riesling-Sylvaner), lively, lemony native Räuschling, ample Pinot Gris.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
