Winery JakkalsvleiLord Jackal Barbera
Red wine
This wine generally goes well with pork, poultry or mild and soft cheese.
Wine flavors and olphactive analysis
On the nose the Lord Jackal Barbera of Winery Jakkalsvlei in the region of Western Cape often reveals types of flavors of non oak, oak or red fruit.
Food and wine pairings with Lord Jackal Barbera
Pairings that work perfectly with Lord Jackal Barbera
Original food and wine pairings with Lord Jackal Barbera
The Lord Jackal Barbera of Winery Jakkalsvlei matches generally quite well with dishes of pork, spicy food or poultry such as recipes of capellini with prosciutto, chicken wrap or coconut chicken.
Details and technical informations about Winery Jakkalsvlei's Lord Jackal Barbera.
Discover the grape variety: Tinta Madeira
Light, fruity reds with a clear ruby robe, silky tannins and an airy palate, with signature aromas of red fruits (cherry, raspberry), soft spices and Atlantic island notes. A rare, airy profile. Preserved for its heritage value, it is part of Madeira's native grapes studied for their genetic interest and contributes to confidential artisanal island cuvées. Native Portuguese black grape from Madeira, identical to Tinta da Madeira, very rare.
Last vintages of this wine
The best vintages of Lord Jackal Barbera from Winery Jakkalsvlei are 2014, 0
Informations about the Winery Jakkalsvlei
The Winery Jakkalsvlei is one of of the world's greatest estates. It offers 26 wines for sale in the of Herbertsdale to come and discover on site or to buy online.
The wine region of Herbertsdale
Largest Swiss vineyard by area (>3,800 ha), from Nyon on Lake Geneva to the Vaud Chablais via UNESCO Lavaux. Chasselas signature white — fresh and mineral with delicate notes of citrus, white flowers and a classy saline-lacustrine touch — expression varies by Lavaux, Côte, Chablais and Aigle-Yvorne microclimates. Pinot Noir and Gamay in supple reds with red fruits. Dôle-style blend.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
