Winery Thorn-ClarkeShearwater Shiraz
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Shearwater Shiraz
Pairings that work perfectly with Shearwater Shiraz
Original food and wine pairings with Shearwater Shiraz
The Shearwater Shiraz of Winery Thorn-Clarke matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of fleischnacka leaf, lamb curry with coconut milk or chicken waterzooi à la gantoise.
Details and technical informations about Winery Thorn-Clarke's Shearwater Shiraz.
Discover the grape variety: Gouget
Gouget noir is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Gouget noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
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 Barossa Valley to come and discover on site or to buy online.
The wine region of Barossa Valley
The wine region of Barossa Valley is located in the region of Barossa of Australie du Sud of Australia. We currently count 613 estates and châteaux in the of Barossa Valley, producing 2290 different wines in conventional, organic and biodynamic agriculture. The wines of Barossa Valley go well with generally quite well with dishes .
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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
