Winery RepeatT-Bone 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 T-Bone Shiraz from the Winery Repeat
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the T-Bone Shiraz of Winery Repeat in the region of Australie du Sud is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with T-Bone Shiraz
Pairings that work perfectly with T-Bone Shiraz
Original food and wine pairings with T-Bone Shiraz
The T-Bone Shiraz of Winery Repeat matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef bourguignon in the oven of nanou, couscous of meat and fish or duck breast with peaches and spices.
Details and technical informations about Winery Repeat's T-Bone Shiraz.
Discover the grape variety: Sauvignon-Rytos
An interspecific cross between Sauvignon Blanc and Bianca obtained in Italy and in 2002 by the University of Udine and the Institute of Applied Genetics. It should not be confused with the sauvignon-kretos. It can be found in Germany, Poland, ... in France it is almost unknown.
Informations about the Winery Repeat
The Winery Repeat is one of of the world's greatest estates. It offers 3 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
