Winery Thorn-Clarke18 Year Old Rare Tawny
Natural sweet wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the 18 Year Old Rare Tawny of Winery Thorn-Clarke in the region of Australie du Sud often reveals types of flavors of non oak, oak.
Food and wine pairings with 18 Year Old Rare Tawny
Pairings that work perfectly with 18 Year Old Rare Tawny
Original food and wine pairings with 18 Year Old Rare Tawny
The 18 Year Old Rare Tawny of Winery Thorn-Clarke matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef stew provencal style, lamb sweetbreads with white wine and sorrel cream or pakistani rice (biryani).
Details and technical informations about Winery Thorn-Clarke's 18 Year Old Rare Tawny.
Discover the grape variety: Touriga nacional
Most certainly Portuguese, not to be confused with the Touriga Franca also of the same origin. In Portugal, where it is widely cultivated, it is used to produce, among other things, the famous red Porto. It is also found in Uzbekistan, Australia, South Africa, Cyprus, Spain, etc... very little known in France, although it is listed in the Official Catalogue of A1 vines.
Informations about the Winery Thorn-Clarke
The Winery Thorn-Clarke is one of of the world's great estates. It offers 76 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: Sorting
Action which consists in removing the bad grains, not ripe or affected by the rot. We often use vibrating sorting tables which, by shaking, make the impurities fall to the ground. In the case of sweet wines, we speak of harvesting by successive selections, in several passages, to select the very ripe grapes each time.
