Winery PeelShiraz
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 Peel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Peel in the region of Australie de l'Ouest 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 Peel matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef bourguignon with tomato, lamb breast with onions and tomato sauce or duck breast with honey and raspberry vinegar.
Details and technical informations about Winery Peel's Shiraz.
Discover the grape variety: Cabernet-Carbon
An interspecific cross between Cabernet Sauvignon and Bronner made in 1983 by Norbert Becker of the Freiburg Research Institute in Germany. It can be found in Germany, the Netherlands, Belgium, Switzerland, Italy, Romania, ... little known in France.
Last vintages of this wine
The best vintages of Shiraz from Winery Peel are 2010, 0
Informations about the Winery Peel
The Winery Peel is one of of the world's greatest estates. It offers 16 wines for sale in the of Australie de l'Ouest to come and discover on site or to buy online.
The wine region of Australie de l'Ouest
Western Australia is the largest of Australia's eight administrative areas and territories. In 2020, it accounted for only 2% of the nation's wine production, but has already produced up to 20% of the country's fine wines. Covering the entire western third of the vast island-continent, "WA" (as it is commonly known) stretches 1,600 kilometres (1,000 miles) from east to west. This makes it the second largest administrative subdivision of any country in the world, larger than Alaska and Texas combined.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
