Winery Lindeman'sClassic Dry Red
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Classic Dry Red
Pairings that work perfectly with Classic Dry Red
Original food and wine pairings with Classic Dry Red
The Classic Dry Red of Winery Lindeman's matches generally quite well with dishes of beef, lamb or spicy food such as recipes of venison leg in casserole, bitumen leg of lamb or monkfish with curry.
Details and technical informations about Winery Lindeman's's Classic Dry Red.
Discover the grape variety: Jacquez
A natural French-American ternary hybrid that most certainly comes from an interspecific crossing between an unknown Vinifera with Vitis Aestivalis and Vitis Cinerea. The Jacquez was at the time the most multiplied in the World, present since always in the Portuguese island of Madeira. For a long time used as a direct producer, it was even used as a rootstock in the south of France, in the United States, in Mexico and in South Africa: some vines grafted on Jacquez still exist today. In France, it is one of the six hybrids prohibited since 1935 (included in European regulations): Clinton, Herbemont, Isabelle, Jacquez, Noah and Othello.
Informations about the Winery Lindeman's
The Winery Lindeman's is one of of the world's greatest estates. It offers 227 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Green
Said of a wine that is too acidic or marked by unpleasant vegetal tastes.
