Winery Iváncsics ZoltánSoproni Shiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Soproni Shiraz of the Winery Iváncsics Zoltán is in the top 40 of wines of Sopron.
Food and wine pairings with Soproni Shiraz
Pairings that work perfectly with Soproni Shiraz
Original food and wine pairings with Soproni Shiraz
The Soproni Shiraz of Winery Iváncsics Zoltán matches generally quite well with dishes of beef, lamb or spicy food such as recipes of navarin of the sea da gigi, roast lamb with thyme or chicken fajitas.
Details and technical informations about Winery Iváncsics Zoltán's Soproni Shiraz.
Discover the grape variety: Rousse
It is said to have originated in the Vallée du Gier, south-west of Lyon, and is found only in this region, like the Mornen, with which it has long been associated. It disappeared from the vineyard a long time ago, but is currently being recognized thanks to the association for the restoration and development of the Coteaux du Gier vineyard (A.R.D.V.C.G). A few vines still remain in a mixture in very old plots.
Last vintages of this wine
The best vintages of Soproni Shiraz from Winery Iváncsics Zoltán are 0
Informations about the Winery Iváncsics Zoltán
The Winery Iváncsics Zoltán is one of of the world's greatest estates. It offers 8 wines for sale in the of Sopron to come and discover on site or to buy online.
The wine region of Sopron
The wine region of Sopron of Hungary. Wineries and vineyards like the Domaine Weninger or the Domaine Weninger produce mainly wines red, white and pink. The most planted grape varieties in the region of Sopron are Merlot, Zweigelt and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Sopron often reveals types of flavors of cherry, smoke or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
The word of the wine: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
