Winery SholtoShadow`s Syrah
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shadow`s Syrah from the Winery Sholto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shadow`s Syrah of Winery Sholto in the region of Nouvelle-Galles du Sud is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Shadow`s Syrah
Pairings that work perfectly with Shadow`s Syrah
Original food and wine pairings with Shadow`s Syrah
The Shadow`s Syrah of Winery Sholto matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of monkfish (anglerfish) à la sétoise, blanquette of lamb or blood duck (tour d'argent).
Details and technical informations about Winery Sholto's Shadow`s Syrah.
Discover the grape variety: Morio-Muskat
Aromatic, muscat-scented whites to drink young, with a pale golden robe and an ample palate, with intensely muscat signature aromas, white flowers (elderflower), citrus and floral notes despite the absence of Muscat in its genetics. Also as sweet wines. Grown in Germany and Austria for accessible aromatic sweet and medium-dry whites. White variety obtained in 1928 by Peter Morio at Geilweilerhof (silvaner × pinot blanc).
Informations about the Winery Sholto
The Winery Sholto is one of of the world's greatest estates. It offers 5 wines for sale in the of Nouvelle-Galles du Sud to come and discover on site or to buy online.
The wine region of Nouvelle-Galles du Sud
Australia's 2nd wine state with diverse regions. Iconic Hunter Valley: a Sémillon unlike any other, straight, low-alcohol dry whites with vivid citrus when young, evolving over 10-20 years toward honey, toast and lanolin. Medium-bodied Hunter Shiraz, spicy and earthy (leather, red fruits). Also round Chardonnay and aromatic Verdelho.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
