Château TanundaChâteau Cadet Petit Verdot
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Château Cadet Petit Verdot
Pairings that work perfectly with Château Cadet Petit Verdot
Original food and wine pairings with Château Cadet Petit Verdot
The Château Cadet Petit Verdot of Château Tanunda matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef with dark beer or phonsounette (potatoes with melted saint nectaire cheese).
Details and technical informations about Château Tanunda's Château Cadet Petit Verdot.
Discover the grape variety: Verdelet
Interspecific crossing between 5455 Seibel and 4938 Seibel (see graph of parentage by clicking here!) obtained by Albert Seibel (1844-1936). This direct-producing hybrid has been very little cultivated in France, in the United States white wines were produced.
Informations about the Château Tanunda
The Château Tanunda is one of wineries to follow in Barossa Valley.. It offers 136 wines for sale in the of Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
The wine region of Barossa Valley is located in the region of Barossa of Australie du Sud of Australia. We currently count 613 estates and châteaux in the of Barossa Valley, producing 2290 different wines in conventional, organic and biodynamic agriculture. The wines of Barossa Valley go well with generally quite well with dishes .
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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
