Winery Jandl PinceShiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Shiraz of the Winery Jandl Pince is in the top 60 of wines of Sopron.
Wine flavors and olphactive analysis
On the nose the Shiraz of Winery Jandl Pince in the region of Sopron often reveals types of flavors of non oak, oak or black fruit.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Jandl Pince matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef kidney, lamb mice confit and melting carrots or baked sea bream.
Details and technical informations about Winery Jandl Pince's Shiraz.
Discover the grape variety: Blanc Dame
Blanc Dame blanc is a grape variety that originated in France (South-West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this grape variety can also be used for the elaboration of eaux de vie. This variety of vine is characterized by bunches of medium size, and grapes of medium caliber. The Blanc Dame Blanc is grown in the following vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Shiraz from Winery Jandl Pince are 0
Informations about the Winery Jandl Pince
The Winery Jandl Pince is one of of the world's greatest estates. It offers 9 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
