Simon WineryMaroon Shiraz
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Maroon Shiraz of Simon Winery in the region of Galilee often reveals types of flavors of black fruit.
Food and wine pairings with Maroon Shiraz
Pairings that work perfectly with Maroon Shiraz
Original food and wine pairings with Maroon Shiraz
The Maroon Shiraz of Simon Winery matches generally quite well with dishes of beef, lamb or spicy food such as recipes of kig ar farz breton, eggplant moussaka with lamb or colombian lentils.
Details and technical informations about Simon Winery's Maroon Shiraz.
Discover the grape variety: Montepulciano
Powerful, fruity reds with a deep ruby robe, supple but present tannins and fresh acidity, showing intense aromas of black cherry, blackberry, plum, violet, sweet spices, liquorice and balsamic notes. Round, generous palate, approachable young. Also in luscious rosés. Absolute star of Montepulciano d'Abruzzo DOC, Cerasuolo d'Abruzzo DOC (rosé) and Colline Teramane DOCG, pillar of the Marche (Conero DOCG). Autochthonous Abruzzo variety, one of the most planted in Italy.
Last vintages of this wine
The best vintages of Maroon Shiraz from Simon Winery are 0
Informations about the Simon Winery
The Simon Winery is one of of the world's greatest estates. It offers 14 wines for sale in the of Galilee to come and discover on site or to buy online.
The wine region of Galilee
Israel's wine heartland in the north, a benchmark quality zone. Powerful, structured reds with signature notes of ripe blackcurrant, blackberry, dark chocolate, herbes de Provence and spices, firm tannins and a sun-soaked palate. Dominant international grapes: dense Cabernet Sauvignon, round Merlot, peppery Syrah and colourful Petit Verdot. Round Chardonnay and lively Sauvignon Blanc whites.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
