Winery Royal BitchShiraz
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shiraz from the Winery Royal Bitch
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Royal Bitch in the region of Aconcagua is a powerful.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Royal Bitch matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of kamounia : tunisian beef stew, leg of lamb with spices or duckling with bigarrade.
Details and technical informations about Winery Royal Bitch's Shiraz.
Discover the grape variety: Grk blanc
Endemic variety of central and southern Dalmatia, very well known on the island of Korcula, completely unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Shiraz from Winery Royal Bitch are 0
Informations about the Winery Royal Bitch
The Winery Royal Bitch is one of of the world's greatest estates. It offers 6 wines for sale in the of Aconcagua to come and discover on site or to buy online.
The wine region of Aconcagua
The Aconcagua Valley is a wine-producing region of Chile, located 100 kilometres (60 miles) North of the capital, Santiago. It was Long thought that this hot, Dry valley was not suitable for growing wine grapes but the quality of the region's modern-day Cabernet Sauvignon, Syrah and Merlot has robustly reversed this opinion. The Aconcagua Valley is found on the east side of the Aconcagua region, one of Chile's four main producing regions. It takes its name from the eponymous river flowing through it, which in turn is named after the 6,960 meter-high (2,284ft) Mt.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
