Winery Tim AdamsTempranillo Reserve
Red wine
This wine generally goes well with pork, beef or game (deer, venison).
Wine flavors and olphactive analysis
On the nose the Tempranillo Reserve of Winery Tim Adams in the region of Australie du Sud often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Tempranillo Reserve
Pairings that work perfectly with Tempranillo Reserve
Original food and wine pairings with Tempranillo Reserve
The Tempranillo Reserve of Winery Tim Adams matches generally quite well with dishes of beef, lamb or pork such as recipes of beef fashion, leg of lamb with herb stuffing or soft and inexpensive pasta gratin.
Details and technical informations about Winery Tim Adams's Tempranillo Reserve.
Discover the grape variety: Tempranillo
Elegant, structured reds with aromas of strawberry, cherry, plum, leather, blond tobacco and pronounced vanilla from long oak ageing. Ranges from Joven to Crianza, Reserva and Gran Reserva. Star of Rioja DOCa, Ribera del Duero DO and Toro DO, also shines in the Douro as Tinta Roriz/Aragonez. One of the world's most planted Spanish varieties.
Last vintages of this wine
The best vintages of Tempranillo Reserve from Winery Tim Adams are 2008, 0, 2009
Informations about the Winery Tim Adams
The Winery Tim Adams is one of of the world's great estates. It offers 31 wines for sale in the of Clare Valley to come and discover on site or to buy online.
The wine region of Clare Valley
Australian reference for racy high-altitude Riesling (Mid North, 142 km north of Adelaide): the white king, austere when young — dry and mineral with notes of lime, orange blossom, crisp apple and a flint touch, taut acidity and exceptional ageing (5-7 years to decades). Signature Shiraz in reds (35%), powerful with notes of blackberry, plum, spices and a minty touch. Firm Cabernet as support. Cool climate, red-brown soils.
The wine region of Australie du Sud
Cradle of the great Australian Shiraz: powerful, sun-drenched reds with notes of blackberry, candied plum, pepper, chocolate and eucalyptus, ample tannins and vibrant fruit (Barossa, McLaren Vale). Firm, minty Cabernet Sauvignon on Coonawarra (terra rossa). Dry, lemony Riesling from Clare and Eden Valley, straight and taut. Fresh Sauvignon and Chardonnay from Adelaide Hills.
The word of the wine: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
