Winery KaeslerThe Fave
Red wine
This wine generally goes well with beef and mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the The Fave of Winery Kaesler in the region of Australie du Sud often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with The Fave
Pairings that work perfectly with The Fave
Original food and wine pairings with The Fave
The The Fave of Winery Kaesler matches generally quite well with dishes of beef or mature and hard cheese such as recipes of quick meatloaf or franc-comtoise.
Details and technical informations about Winery Kaesler's The Fave.
Discover the grape variety: L'Acadie Blanc
Fresh, fruity dry whites with a pale golden robe, a supple palate and preserved acidity, with signature aromas of citrus (lemon, grapefruit), green apple, white flowers and herbal notes. Also made as taut, refreshing traditional-method sparkling wines. Grown in Canada (Nova Scotia, Ontario) and the north-eastern United States, extremely cold-hardy. White hybrid grape obtained in 1953 by Ollie Bradt at the Ontario Horticultural Institute, a Cascade × Veeblanc cross.
Last vintages of this wine
The best vintages of The Fave from Winery Kaesler are 2008, 2005, 2018, 2015 and 0.
Informations about the Winery Kaesler
The Winery Kaesler is one of of the world's great estates. It offers 40 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
World icon of Australian Shiraz: powerful, silky, sun-drenched king red with notes of jammy blackberry, plum, dark chocolate, liquorice and a touch of sweet spice, enveloping tannins — Penfolds Grange and Henschke Hill of Grace as mythical bottles. Fleshy, spicy old-vine Grenache (up to 180 years), dense Mourvèdre, structured Cabernet as complement. GI northeast of Adelaide (~11,600 ha), hot dry climate, pre-phylloxera vines founded by Silesians in the 19th c.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Stamping
Marking of corks, barrels or cases with an iron.
