Winery Swan Valley WinesClarum Grenache
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Clarum Grenache
Pairings that work perfectly with Clarum Grenache
Original food and wine pairings with Clarum Grenache
The Clarum Grenache of Winery Swan Valley Wines matches generally quite well with dishes of beef or mature and hard cheese such as recipes of stuffed peppers or fondue with comté cheese.
Details and technical informations about Winery Swan Valley Wines's Clarum Grenache.
Discover the grape variety: Prc
Simple, fresh dry whites with a pale golden colour, a supple palate and preserved acidity showing understated aromas of citrus, white flowers and herbaceous Dalmatian notes. An airy, rustic profile for early drinking. Preserved for its heritage value, it reflects the rich varietal diversity of the Croatian coast among the studied Dalmatian autochthonous varieties.
Informations about the Winery Swan Valley Wines
The Winery Swan Valley Wines is one of of the world's greatest estates. It offers 21 wines for sale in the of Swan Valley to come and discover on site or to buy online.
The wine region of Swan Valley
Oldest wine region of Western Australia (1829, 890 ha) northeast of Perth: signature Chenin Blanc as king white (~1/3 of Australian Chenin), crisp and dry with citrus notes. Verdelho hailed as world's best by Jancis Robinson, dry and brightly tropical. Signature Shiraz as red king, fleshy and solar with ripe dark fruits, pepper and spices. Also Chardonnay and Cabernet Sauvignon.
The wine region of Australie de l'Ouest
Australian premium on Margaret River. Signature Bordeaux Cabernet-Merlot blends in red: deep and refined with notes of ripe blackcurrant, eucalyptus, cedar and graphite, firm tannins and great ageing, often compared to Médoc. Chardonnay rated Australia's best: taut, saline and mineral (lemon, hazelnut, brioche). Lively Sauvignon-Sémillon (citrus, cut grass).
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
