Winery Taylors / WakefieldWakefield River Shiraz
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Wakefield River Shiraz
Pairings that work perfectly with Wakefield River Shiraz
Original food and wine pairings with Wakefield River Shiraz
The Wakefield River Shiraz of Winery Taylors / Wakefield matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of marinated shrimp skewers with garlic, lamb tagine with broad beans or marinated duck with honey and five spices.
Details and technical informations about Winery Taylors / Wakefield's Wakefield River Shiraz.
Discover the grape variety: Colobel
Colobel noir is a grape variety that originated in France. It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape for eating on our tables. The Colobel noir can be found in the vineyards of the Rhône Valley.
Informations about the Winery Taylors / Wakefield
The Winery Taylors / Wakefield is one of of the world's greatest estates. It offers 118 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
