Winery LidlShiraz
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shiraz from the Winery Lidl
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Lidl in the region of Western Cape is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Shiraz of Winery Lidl in the region of Western Cape often reveals types of flavors of blackberry, tobacco or black cherries and sometimes also flavors of black currant, chocolate or non oak.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Lidl matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of vegetable noddles, lamb tagine with prunes and almonds or duck pot au feu.
Details and technical informations about Winery Lidl's Shiraz.
Discover the grape variety: Babic
This is an old indigenous variety that has been cultivated for a long time in Croatia, especially in central and southern Dalmatia. It can also be found in Hungary, in the former Yugoslavia to which Croatia belonged... in France it is almost unknown. It should be noted that it would be related with the dobricic and thus also with the plavac mali its son. Babic should not be confused with babica crni, another Croatian black grape variety.
Last vintages of this wine
The best vintages of Shiraz from Winery Lidl are 2019, 2017, 2018
Informations about the Winery Lidl
The Winery Lidl is one of of the world's great estates. It offers 387 wines for sale in the of Paarl to come and discover on site or to buy online.
The wine region of Paarl
The wine region of Paarl is located in the region of Coastal Region of Western Cape of South Africa. Wineries and vineyards like the Domaine Vilafonté or the Domaine La Motte Wine Estate produce mainly wines red, white and sweet. The most planted grape varieties in the region of Paarl are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Paarl often reveals types of flavors of butterscotch, prune or eucalyptus and sometimes also flavors of mocha, cranberry or strawberries.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
News related to this wine
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Understand (or almost) everything about Bourgogne wines in less than a minute? Just do it! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...
The Saint-Véran appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...
At the heart of the terroirs of Mâcon-Saint-Gengoux-Le-National
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The word of the wine: Rootstock
American vine on which a French vine is grafted. This is the consequence of the phylloxera that destroyed the vineyard at the end of the 19th century: after much trial and error, it was discovered that the "pest" spared the roots of the American vines, and the technique became widespread.
