Winery Sainsbury'sFlying Doctor Shiraz
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Flying Doctor Shiraz
Pairings that work perfectly with Flying Doctor Shiraz
Original food and wine pairings with Flying Doctor Shiraz
The Flying Doctor Shiraz of Winery Sainsbury's matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of navarin of lamb, fried vegetables with merguez and chipo or rabbit legs with mushrooms.
Details and technical informations about Winery Sainsbury's's Flying Doctor Shiraz.
Discover the grape variety: Graisse
Graisse blanc is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. It should be noted that this grape variety can also be used for the elaboration of eaux de vie. The Graisse blanc can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Flying Doctor Shiraz from Winery Sainsbury's are 2019, 0
Informations about the Winery Sainsbury's
The Winery Sainsbury's is one of wineries to follow in Western Cape.. It offers 272 wines for sale in the of Western Cape to come and discover on site or to buy online.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
