Winery Or HaganuzAmuka Shiraz
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Amuka Shiraz from the Winery Or Haganuz
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amuka Shiraz of Winery Or Haganuz in the region of Galilee is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Amuka Shiraz
Pairings that work perfectly with Amuka Shiraz
Original food and wine pairings with Amuka Shiraz
The Amuka Shiraz of Winery Or Haganuz matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef fillet in a crust, ramadan berber soup (harira) or autumn pumpkin pie.
Details and technical informations about Winery Or Haganuz's Amuka Shiraz.
Discover the grape variety: Periquita
This variety is widely cultivated in Portugal, and is also found in Spain and Argentina. It is virtually unknown in France.
Informations about the Winery Or Haganuz
The Winery Or Haganuz is one of of the world's great estates. It offers 43 wines for sale in the of Galilee to come and discover on site or to buy online.
The wine region of Galilee
Galilee is an administrative and wine region in Northern Israel. Its name is perhaps most widely recognized in the context of Lake Galilee, via its associations with the Bible, but it is now steadily becoming known as a wine region. 'Water into wine' is not a New theme for the Galilee region as the story of the wedding at Cana, in which Jesus turns water into wine, is widely thought to have its origins here. The Galilee (Galil in Hebrew) is located in the northern most reach of the couunty, with Golan Heights to the east and the Coastal Plains to the west.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
