Winery KoppamurraWratton Bully Shiraz
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 Wratton Bully Shiraz from the Winery Koppamurra
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Wratton Bully Shiraz of Winery Koppamurra in the region of Australie du Sud is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Wratton Bully Shiraz
Pairings that work perfectly with Wratton Bully Shiraz
Original food and wine pairings with Wratton Bully Shiraz
The Wratton Bully Shiraz of Winery Koppamurra matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of enchiladas franchouillards, harira algerian soup or duck sleeves in cider.
Details and technical informations about Winery Koppamurra's Wratton Bully Shiraz.
Discover the grape variety: Garanoir
Intraspecific cross between Gamay and Reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From this same crossbreed, Gamaret and Mara were also born.
Informations about the Winery Koppamurra
The Winery Koppamurra is one of of the world's greatest estates. It offers 8 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.
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The word of the wine: Destemming
Action consisting in separating the grapes from the stalk before vinification. The stalk, the woody part of the bunch, may give the wine an unpleasant vegetal character.