Winery NarkoojeeCuvée Robert Fordham Sparkling Shiraz
Sparkling wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Cuvée Robert Fordham Sparkling Shiraz
Pairings that work perfectly with Cuvée Robert Fordham Sparkling Shiraz
Original food and wine pairings with Cuvée Robert Fordham Sparkling Shiraz
The Cuvée Robert Fordham Sparkling Shiraz of Winery Narkoojee matches generally quite well with dishes of beef, lamb or spicy food such as recipes of southern beef meatballs, imene's tunisian ojja or papillotes of swordfish with curry.
Details and technical informations about Winery Narkoojee's Cuvée Robert Fordham Sparkling Shiraz.
Discover the grape variety: Chelois
Interspecific cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 5593 Seibel (880 Seibel x 4202 Seibel) obtained by Albert Seibel (1844-1936). The Chelois is related to the De Chaunac and the Chancellor. It has been propagated in Canada since 1946 and 1948 for the United States, in France it is no longer planted, therefore no longer present in the vineyard and almost disappearing.
Informations about the Winery Narkoojee
The Winery Narkoojee is one of of the world's great estates. It offers 26 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
