Winery Winbirri VineyardsVintage Reserve
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Vintage Reserve from the Winery Winbirri Vineyards
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Vintage Reserve of Winery Winbirri Vineyards in the region of England is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Vintage Reserve of Winery Winbirri Vineyards in the region of England often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Vintage Reserve
Pairings that work perfectly with Vintage Reserve
Original food and wine pairings with Vintage Reserve
The Vintage Reserve of Winery Winbirri Vineyards matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of fish paella, express beef samoussa or back of cod with chorizo and parmesan crumble.
Details and technical informations about Winery Winbirri Vineyards's Vintage Reserve.
Discover the grape variety: Sercial
Portuguese, an ancient grape variety cultivated in particular in the Minho region and on the island of Madeira. It should not be confused with the cerceal branco and cerceal du Dâo, which are also related to the ramisco, trincadeira from Alentejo, alvarelhâo from Douro, etc. The Sercial can be found in Portugal, Spain, Italy, Bulgaria, Ukraine, Crimea, Russia, Argentina, South Africa, ... little known in France.
Last vintages of this wine
The best vintages of Vintage Reserve from Winery Winbirri Vineyards are 2014, 0, 2013
Informations about the Winery Winbirri Vineyards
The Winery Winbirri Vineyards is one of of the world's greatest estates. It offers 15 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
