Winery HardysReserve Tawny Port
Natural sweet wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Reserve Tawny Port
Pairings that work perfectly with Reserve Tawny Port
Original food and wine pairings with Reserve Tawny Port
The Reserve Tawny Port of Winery Hardys matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Hardys's Reserve Tawny Port.
Discover the grape variety: Muscat d'Alexandrie
Intensely aromatic whites, from dry to sweet, with a golden to amber colour, an enveloping palate with moderate acidity, and explosive muscat aromas (rose, fresh grape), white flowers, exotic fruits (mango, pineapple) and honey in the sweet versions. Star of Moscatel de Setúbal (Portugal), Málaga (Spain), Passito di Pantelleria (Italy) and Maghreb muscats. Also a great table grape. Historic white variety of eastern Mediterranean origin.
Informations about the Winery Hardys
The Winery Hardys is one of wineries to follow in Hunter Valley.. It offers 386 wines for sale in the of Hunter Valley to come and discover on site or to buy online.
The wine region of Hunter Valley
Cradle of Australian viticulture (1825), 160 km north of Sydney. World signature: dry low-alcohol Sémillon (10-11°) with fresh citrus notes in youth, evolving after 10-15 years to candied lemon, toast, honey and beeswax, spectacular ageing. Medium-bodied "Hunter style" Shiraz, supple and earthy (leather, plum, sweet spices), capable of decades. Also Chardonnay and Verdelho.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
