Winery TeperbergShiraz
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Shiraz from the Winery Teperberg
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shiraz of Winery Teperberg in the region of Samson is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Shiraz
Pairings that work perfectly with Shiraz
Original food and wine pairings with Shiraz
The Shiraz of Winery Teperberg matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of chili con carne, slippers with lamb or rabbit with kriek and cherries.
Details and technical informations about Winery Teperberg's Shiraz.
Discover the grape variety: Moradella
Simple, fresh dry whites with a pale golden robe, a supple palate and moderate acidity, with unassuming aromas of citrus, white flowers and herbal notes. A discreet, rustic profile to drink young. Preserved in varietal collections for its heritage value, it is among the old Spanish grapes under study. Native Spanish white grape grown in negligible quantities.
Last vintages of this wine
The best vintages of Shiraz from Winery Teperberg are 0
Informations about the Winery Teperberg
The Winery Teperberg is one of of the world's great estates. It offers 85 wines for sale in the of Samson to come and discover on site or to buy online.
The wine region of Samson
Sungurlare valley south of the Bulgarian Balkans (~80 km from Burgas), presumed cradle of Misket Cherven (Bulgarian red Muscat). Signature Misket Cherven as white king: aromatic and floral with notes of fresh grape, rose, citrus, peach, apricot and muscat touch — dry, semi-dry or as opulent sweet wines (raisin, honey, candied peel), historical specialty of the Balkan foothills. Also grape distillates. Tradition of renowned dessert wines and esteemed eaux-de-vie.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
