Winery SaltramShareholders' Reserve Riesling
White wine
This wine generally goes well with pork, poultry or appetizers and snacks.
Food and wine pairings with Shareholders' Reserve Riesling
Pairings that work perfectly with Shareholders' Reserve Riesling
Original food and wine pairings with Shareholders' Reserve Riesling
The Shareholders' Reserve Riesling of Winery Saltram matches generally quite well with dishes of pork, shellfish or poultry such as recipes of cassoulet, wok of pointed cabbage with shrimps and lemongrass bo bun style or kefta.
Details and technical informations about Winery Saltram's Shareholders' Reserve Riesling.
Discover the grape variety: Grec rouge
Most likely from the south of France, it is now an endangered variety.
Informations about the Winery Saltram
The Winery Saltram is one of of the world's great estates. It offers 103 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
The wine region of Barossa Valley is located in the region of Barossa of Australie du Sud of Australia. We currently count 613 estates and châteaux in the of Barossa Valley, producing 2290 different wines in conventional, organic and biodynamic agriculture. The wines of Barossa Valley go well with generally quite well with dishes .
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
