Winery TatachillaBreakneck Creek Shiraz
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Breakneck Creek Shiraz
Pairings that work perfectly with Breakneck Creek Shiraz
Original food and wine pairings with Breakneck Creek Shiraz
The Breakneck Creek Shiraz of Winery Tatachilla matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of oxtail with seed sauce, traditional tagine (morocco) or wild boar stew marinated in red wine.
Details and technical informations about Winery Tatachilla's Breakneck Creek Shiraz.
Discover the grape variety: Cornichon blanc
A very old variety that has been multiplied in many Mediterranean wine-producing countries, due to the fact that its grapes ripen quite late. It is only in Italy and Greece that it still occupies a significant area. In France, it is only found among amateur gardeners and/or collectors. By its foliage in particular, the white gherkin is different from the purple gherkin this last one is given as very little sensitive to the grey rot.
Informations about the Winery Tatachilla
The Winery Tatachilla is one of of the world's great estates. It offers 48 wines for sale in the of Australie du Sud to come and discover on site or to buy online.
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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
