Winery KooksWild Reserve Shiraz
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Wild Reserve Shiraz from the Winery Kooks
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Wild Reserve Shiraz of Winery Kooks in the region of Australie du Sud is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
Food and wine pairings with Wild Reserve Shiraz
Pairings that work perfectly with Wild Reserve Shiraz
Original food and wine pairings with Wild Reserve Shiraz
The Wild Reserve Shiraz of Winery Kooks matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of autumn beef bourguignon, lamb in a crown with spring vegetables or rabbit marinated with herbs and mustard.
Details and technical informations about Winery Kooks's Wild Reserve Shiraz.
Discover the grape variety: Tressailler
According to published genetic analyses, it is the result of a cross between Pinot Blanc and Gouais Blanc, which is registered in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Wild Reserve Shiraz from Winery Kooks are 2017
Informations about the Winery Kooks
The Winery Kooks is one of of the world's greatest estates. It offers 10 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.
