Winery Jacob's CreekWinemaker’s Selection Tempranillo
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Food and wine pairings with Winemaker’s Selection Tempranillo
Pairings that work perfectly with Winemaker’s Selection Tempranillo
Original food and wine pairings with Winemaker’s Selection Tempranillo
The Winemaker’s Selection Tempranillo of Winery Jacob's Creek matches generally quite well with dishes of beef, lamb or pork such as recipes of southern beef meatballs, lamb tagine with figs or breton galette with buckwheat flour.
Details and technical informations about Winery Jacob's Creek's Winemaker’s Selection Tempranillo.
Discover the grape variety: Villaris
Complex interspecific crossing between the sirius and the white villard obtained in 1984 by Rudolf Eibach and Reinhard Topfer at the Federal Research Center Geilweilerhof in Sielbeldingen (Germany). The Villaris can be found in Germany, the Netherlands, England, ... in France it is almost unknown.
Informations about the Winery Jacob's Creek
The Winery Jacob's Creek is one of wineries to follow in Australie du Sud-Est.. It offers 251 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
