Winery Stamford BrookReserve Shiraz
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 Reserve Shiraz from the Winery Stamford Brook
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Shiraz of Winery Stamford Brook in the region of Australie du Sud-Est is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Reserve Shiraz
Pairings that work perfectly with Reserve Shiraz
Original food and wine pairings with Reserve Shiraz
The Reserve Shiraz of Winery Stamford Brook matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of sloth pork loin, pumpkin parmentier hash or duck breast with goat cheese and local ham.
Details and technical informations about Winery Stamford Brook's Reserve Shiraz.
Discover the grape variety: Periquita
This variety is widely cultivated in Portugal, and is also found in Spain and Argentina. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Reserve Shiraz from Winery Stamford Brook are 0
Informations about the Winery Stamford Brook
The Winery Stamford Brook is one of of the world's greatest estates. It offers 7 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: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.
