Winery PenfoldsLimited Release Winemaker's Reserve Cabernet - Shiraz
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Limited Release Winemaker's Reserve Cabernet - Shiraz
Pairings that work perfectly with Limited Release Winemaker's Reserve Cabernet - Shiraz
Original food and wine pairings with Limited Release Winemaker's Reserve Cabernet - Shiraz
The Limited Release Winemaker's Reserve Cabernet - Shiraz of Winery Penfolds matches generally quite well with dishes of beef, lamb or poultry such as recipes of greek moussaka, lamb mouse confit in wine or savoyard pizza (cream base).
Details and technical informations about Winery Penfolds's Limited Release Winemaker's Reserve Cabernet - Shiraz.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Penfolds
The Winery Penfolds is one of wineries to follow in Australie du Sud.. It offers 198 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
