
Winery Tripe.IscariotAspic
This wine generally goes well with beef and mature and hard cheese.

Food and wine pairings with Aspic
Pairings that work perfectly with Aspic
Original food and wine pairings with Aspic
The Aspic of Winery Tripe.Iscariot matches generally quite well with dishes of beef or mature and hard cheese such as recipes of beef pot au feu (grandma's style) or jack be little (mini pumpkin) egg casserole.
Details and technical informations about Winery Tripe.Iscariot's Aspic.
Discover the grape variety: Schoenburger
Aromatic and fruity whites with a pale golden hue, a supple palate with moderate acidity and signature Muscat aromas of rose, peach, white-fleshed fruits and light spice notes. Early-ripening and hardy. Grown in Germany, England and Canada, it adapts to northerly wine-growing climates. Synonym for Schönburger, a German variety obtained in 1979 at Geisenheim, a cross of Pinot Noir × Pirovano 1.
Last vintages of this wine
The best vintages of Aspic from Winery Tripe.Iscariot are 0
Informations about the Winery Tripe.Iscariot
The Winery Tripe.Iscariot is one of of the world's greatest estates. It offers 9 wines for sale in the of Margaret River to come and discover on site or to buy online.
The wine region of Margaret River
Australia's south-western tip between Cape Naturaliste and Leeuwin: signature Cabernet Sauvignon as red king (~33%, the "Australian Bordeaux") — structured and elegant with notes of blackcurrant, blackberry, cedar, mint and a peppery touch, firm tannins. Racy mineral Chardonnay (citrus, white peach, hazelnut butter, like Burgundy). Lively Sauvignon-Sémillon in signature blend. Mediterranean climate tempered by two oceans, red laterites and limestone.
The wine region of Australie de l'Ouest
Australian premium on Margaret River. Signature Bordeaux Cabernet-Merlot blends in red: deep and refined with notes of ripe blackcurrant, eucalyptus, cedar and graphite, firm tannins and great ageing, often compared to Médoc. Chardonnay rated Australia's best: taut, saline and mineral (lemon, hazelnut, brioche). Lively Sauvignon-Sémillon (citrus, cut grass).
The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.














