Winery LarionovSlap Shot 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 Slap Shot Shiraz from the Winery Larionov
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Slap Shot Shiraz of Winery Larionov in the region of Australie du Sud is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Slap Shot Shiraz
Pairings that work perfectly with Slap Shot Shiraz
Original food and wine pairings with Slap Shot Shiraz
The Slap Shot Shiraz of Winery Larionov matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef and spice stuffed peppers, leg of lamb bravado in the oven or rabbit with green olives.
Details and technical informations about Winery Larionov's Slap Shot Shiraz.
Discover the grape variety: Mouyssaguès
Light, simple reds with a clear ruby colour, soft tannins and a supple palate, showing undemonstrative aromas of red fruits (cherry, raspberry), gentle spices and herbal notes. Rustic, airy profile to drink young. Preserved in INRAE variety collections, it bears witness to the pre-phylloxera ampelographic diversity of the South-West and is among the heritage varieties under study. Native black variety from South-West France, today almost extinct.
Informations about the Winery Larionov
The Winery Larionov is one of of the world's great estates. It offers 52 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
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
