Winery Rudolf SalzlAm See Shiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Am See Shiraz
Pairings that work perfectly with Am See Shiraz
Original food and wine pairings with Am See Shiraz
The Am See Shiraz of Winery Rudolf Salzl matches generally quite well with dishes of beef, lamb or spicy food such as recipes of celine's version of moussaka (5th meeting), leg of lamb cooked in yoghurt / tave kosi (albania) or algerian couscous.
Details and technical informations about Winery Rudolf Salzl's Am See Shiraz.
Discover the grape variety: Semidano
Crisp, aromatic dry whites with a pale golden colour, a slender palate and fresh acidity, showing delicate aromas of citrus (lemon, mandarin), white fruits (apple, pear), white flowers and characteristic saline marine notes of island terroirs. A thirst-quenching Mediterranean style. Star of Sardegna Semidano DOC (Mogoro sub-zone), the signature white variety of western Sardinia. Indigenous Italian variety from Sardinia.
Informations about the Winery Rudolf Salzl
The Winery Rudolf Salzl is one of of the world's great estates. It offers 16 wines for sale in the of Burgenland to come and discover on site or to buy online.
The wine region of Burgenland
Cradle of great Austrian reds. Signature Blaufränkisch: structured, spicy reds with black fruits (blackberry, black cherry), firm tannins and lively acidity, mineral profile. More supple Zweigelt on red fruit. Lively Welschriesling, peppery Grüner Veltliner, round Chardonnay whites.
The wine region of Weinland
Vast German-speaking region in north-eastern Switzerland, the country's largest production area. Signature Pinot Noir (Blauburgunder): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Elegant, delicate style, often barrel-aged. Also light, floral Müller-Thurgau (Riesling-Sylvaner), lively, lemony native Räuschling, ample Pinot Gris.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
