Winery HardysPadthaway Red Blend
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Padthaway Red Blend
Pairings that work perfectly with Padthaway Red Blend
Original food and wine pairings with Padthaway Red Blend
The Padthaway Red Blend of Winery Hardys matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Hardys's Padthaway Red Blend.
Discover the grape variety: Big Muscat seedless
Variety of Argentinean origin.
Informations about the Winery Hardys
The Winery Hardys is one of wineries to follow in Padthaway.. It offers 387 wines for sale in the of Padthaway to come and discover on site or to buy online.
The wine region of Padthaway
The wine region of Padthaway is located in the region of Limestone Coast of Australie du Sud of Australia. Wineries and vineyards like the Domaine Lawson's or the Domaine Henry's Drive produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Padthaway are Chardonnay, Cabernet-Sauvignon and Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Padthaway often reveals types of flavors of pineapple, cranberry or raisin and sometimes also flavors of cassis, clove or chocolate.
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
