Winery Many HandsShiraz
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 Many Hands
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Many Hands in the region of Australie du Sud is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Many Hands matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of tata simone's dumplings, lamb mouse with figs and grapes or garbure with duck confit.
Details and technical informations about Winery Many Hands's Shiraz.
Discover the grape variety: Olivette blanche
Table grape with long clusters and oblong berries (olive-shaped, hence the name) with thin skin and crunchy flesh, a sweet, fresh flavour. Grown mainly in the Mediterranean for fresh consumption, appreciated for its attractive appearance and sweet taste, one of the traditional table grapes enjoyed in markets and retail. French white table grape variety grown for fresh consumption.
Last vintages of this wine
The best vintages of Shiraz from Winery Many Hands are 0
Informations about the Winery Many Hands
The Winery Many Hands is one of of the world's greatest estates. It offers 4 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
