Winery The OutlanderAustralian Red
Red wine
This wine generally goes well with beef and game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Australian Red of Winery The Outlander in the region of Australie du Sud often reveals types of flavors of oak, black fruit.
Food and wine pairings with Australian Red
Pairings that work perfectly with Australian Red
Original food and wine pairings with Australian Red
The Australian Red of Winery The Outlander matches generally quite well with dishes of beef or game (deer, venison) such as recipes of slow-cooked fillet of beef or home-made cassoulet.
Details and technical informations about Winery The Outlander's Australian Red.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). 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 small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Australian Red from Winery The Outlander are 2013, 0
Informations about the Winery The Outlander
The Winery The Outlander is one of of the world's greatest estates. It offers 1 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
