Winery Kersbrook HillStiletto Moscato
White wine
This wine generally goes well with sweet desserts
Food and wine pairings with Stiletto Moscato
Pairings that work perfectly with Stiletto Moscato
Original food and wine pairings with Stiletto Moscato
The Stiletto Moscato of Winery Kersbrook Hill matches generally quite well with dishes of sweet desserts such as recipes of tarte tatin.
Details and technical informations about Winery Kersbrook Hill's Stiletto Moscato.
Discover the grape variety: Touriga franca
Most certainly Portuguese. It is said to be the result of a cross between the mourisco de semente and the touriga nacional, which should not be confused with it. It can be found in Australia, South Africa, the United States (California), etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Stiletto Moscato from Winery Kersbrook Hill are 2014, 2013, 0
Informations about the Winery Kersbrook Hill
The Winery Kersbrook Hill is one of of the world's great estates. It offers 20 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
The wine region of Australie du Sud
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
