Winery SeppeltHeritage Grenache - Shiraz
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Heritage Grenache - Shiraz from the Winery Seppelt
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Heritage Grenache - Shiraz of Winery Seppelt in the region of Australie du Sud-Est is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Heritage Grenache - Shiraz
Pairings that work perfectly with Heritage Grenache - Shiraz
Original food and wine pairings with Heritage Grenache - Shiraz
The Heritage Grenache - Shiraz of Winery Seppelt matches generally quite well with dishes of beef, pasta or lamb such as recipes of southern beef meatballs, pasta with tuna and tomato sauce or lamb breast with onions and tomato sauce.
Details and technical informations about Winery Seppelt's Heritage Grenache - Shiraz.
Discover the grape variety: Galotta
Intraspecific cross between ancellotta and gamay à jus blanc obtained in 1981 at the Agroscope Research Station in Pully (Switzerland).
Last vintages of this wine
The best vintages of Heritage Grenache - Shiraz from Winery Seppelt are 2012, 0
Informations about the Winery Seppelt
The Winery Seppelt is one of wineries to follow in Australie du Sud-Est.. It offers 82 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
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.
