Winery HuiswijnShiraz - Pinotage
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Shiraz - Pinotage
Pairings that work perfectly with Shiraz - Pinotage
Original food and wine pairings with Shiraz - Pinotage
The Shiraz - Pinotage of Winery Huiswijn matches generally quite well with dishes of beef, game (deer, venison) or poultry such as recipes of beef in white wine, alice's rabbit or cauliflower croque-monsieur.
Details and technical informations about Winery Huiswijn's Shiraz - Pinotage.
Discover the grape variety: Pinotage
An intraspecific cross between pinot noir and cinsaut called hermitage, obtained in South Africa in 1925 by Professor Abraham Izak Perold. Since then, it has been propagated in Africa, New Zealand, Australia, the United States (California), Canada, Brazil, Israel, etc. In France, it is practically unknown, although it is registered in the Official Catalogue of Vine Varieties on the A1 list. - Synonymy: none to date (for all the synonyms of the varieties, click here!).
Informations about the Winery Huiswijn
The Winery Huiswijn is one of of the world's greatest estates. It offers 10 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
