Winery Lucky BastardChunky Red
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 Chunky Red from the Winery Lucky Bastard
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chunky Red of Winery Lucky Bastard in the region of Australie du Sud-Est is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Chunky Red of Winery Lucky Bastard in the region of Australie du Sud-Est often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Chunky Red
Pairings that work perfectly with Chunky Red
Original food and wine pairings with Chunky Red
The Chunky Red of Winery Lucky Bastard matches generally quite well with dishes of beef, pasta or lamb such as recipes of adapted vietnamese fondue, cannelloni with salmon and spinach or pastillas with lamb and apricots.
Details and technical informations about Winery Lucky Bastard's Chunky Red.
Discover the grape variety: Ruby-cabernet
Deeply coloured, structured reds with a deep ruby robe, smooth tannins and preserved acidity under warm conditions, with aromas of blackcurrant, blackberry, plum, spice and blackcurrant-leaf herbal notes. Round palate, fruity finish. Productive and heat-tolerant, it produces high-volume reds in California (Central Valley), South Africa, Australia, Argentina, Mexico and Israel. Californian variety created in 1936 by Harold Olmo at UC Davis (Cabernet Sauvignon × Carignan).
Last vintages of this wine
The best vintages of Chunky Red from Winery Lucky Bastard are 2011, 2017, 2015, 2014 and 0.
Informations about the Winery Lucky Bastard
The Winery Lucky Bastard is one of of the world's greatest estates. It offers 3 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
Macro blending zone covering the southern half of the country (NSW, Victoria, Tasmania, parts of SA and QLD). Accessible, vintage-consistent brand wines: supple fruity Shiraz (blackberry, sweet spice), round Cabernet Sauvignon, gourmet Merlot, opulent Chardonnay (yellow fruit, vanilla), lively Sauvignon Blanc, lemony Sémillon. Status created for export and major international brands. From aperitif to everyday, an affordable, fruity expression of the Australian style.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
