Winery ShinglebackRed Knot Classic Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Red Knot Classic Cabernet Sauvignon
Pairings that work perfectly with Red Knot Classic Cabernet Sauvignon
Original food and wine pairings with Red Knot Classic Cabernet Sauvignon
The Red Knot Classic Cabernet Sauvignon of Winery Shingleback matches generally quite well with dishes of beef, lamb or poultry such as recipes of beef lark, lamb tagine with dried apricots or pan bagnat.
Details and technical informations about Winery Shingleback's Red Knot Classic Cabernet Sauvignon.
Discover the grape variety: Nero
An interspecific cross between Merlot Noir or Medoc Noir x Perle de Csaba and Villard Blanc x Gardonyi Geza, obtained in Hungary in 1965 by Josef Csizmazia. It can be found in the Netherlands, Belgium, Switzerland, Germany, Hungary, Poland, etc. In France, it is practically unknown. It should not be confused with two Italian grape varieties, the nero d'Avola and the nero di troia or uva di troia. Note that it is an ideal variety for amateur gardeners for the simple fact that it does not fear the main cryptogamic diseases such as mildew and oidium, to have an early maturity and moreover its grape is very tasty.
Informations about the Winery Shingleback
The Winery Shingleback is one of of the world's great estates. It offers 62 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: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
