Winery Sainsbury'sWinemaker's Selection Shiraz
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Winemaker's Selection Shiraz
Pairings that work perfectly with Winemaker's Selection Shiraz
Original food and wine pairings with Winemaker's Selection Shiraz
The Winemaker's Selection Shiraz of Winery Sainsbury's matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of traditional flemish carbonades, lamb with vermicelli or venison leg with tomato sauce.
Details and technical informations about Winery Sainsbury's's Winemaker's Selection Shiraz.
Discover the grape variety: Avana
Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.
Last vintages of this wine
The best vintages of Winemaker's Selection Shiraz from Winery Sainsbury's are 0
Informations about the Winery Sainsbury's
The Winery Sainsbury's is one of wineries to follow in Australie du Sud.. It offers 272 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
