Winery TatachillaWattle Park Shiraz - Cabernet Sauvignon
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Wattle Park Shiraz - Cabernet Sauvignon
Pairings that work perfectly with Wattle Park Shiraz - Cabernet Sauvignon
Original food and wine pairings with Wattle Park Shiraz - Cabernet Sauvignon
The Wattle Park Shiraz - Cabernet Sauvignon of Winery Tatachilla matches generally quite well with dishes of beef, lamb or poultry such as recipes of piglet shoulder with melting baked apples, rack of lamb in a salt crust or chicken risotto with curry.
Details and technical informations about Winery Tatachilla's Wattle Park Shiraz - Cabernet Sauvignon.
Discover the grape variety: Fer-servadou
Fer-servadou noir is a grape variety that originated in France (Gironde). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches, and grapes of small to medium size. Fer-servadou noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Provence & Corsica, Rhone Valley.
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
