Winery Patrick SullivanJumpin Juicé Raz Ultra
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Jumpin Juicé Raz Ultra
Pairings that work perfectly with Jumpin Juicé Raz Ultra
Original food and wine pairings with Jumpin Juicé Raz Ultra
The Jumpin Juicé Raz Ultra of Winery Patrick Sullivan matches generally quite well with dishes of beef, lamb or spicy food such as recipes of homemade beef stew, greek-style shepherd's pie or coconut chicken curry in thermomix.
Details and technical informations about Winery Patrick Sullivan's Jumpin Juicé Raz Ultra.
Discover the grape variety: Herbemont
The origin of this American interspecific hybrid of the southern Vitis Aestivalis group, also called Vitis Bourquiniana, is not known for certain. In South Carolina (United States), it was propagated in the early 1800s by a Frenchman, Nicholas Herbemont (1771-1839), who found his first origins in Champagne. In France, it is one of six hybrids prohibited since 1935 (included in European regulations): Clinton, Herbemont, Isabelle, Jacquez, Noah and Othello. The Herbemont is very similar to the Jacquez - also called black spanish or lenoir - and has practically disappeared in favour of the latter.
Last vintages of this wine
The best vintages of Jumpin Juicé Raz Ultra from Winery Patrick Sullivan are 2016, 0
Informations about the Winery Patrick Sullivan
The Winery Patrick Sullivan is one of of the world's great estates. It offers 40 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
SouthAustralia is one of Australia's six states, located (as the name suggests) in the south of the vast island continent. It's the engine room of the Australian wine industry, responsible for about half of the country's total production each year. But there's more to the region than quantity - countless high-quality wines are produced here, most from the region's signature Grape, Shiraz. These include such fine, collectible wines as Penfolds Grange, Henschke Hill of Grace, Torbreck The Laird and d'Arenberg The Dead Arm.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
