Chateau Yaldara - 1847CY Shiraz
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the CY Shiraz from the Chateau Yaldara - 1847
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the CY Shiraz of Chateau Yaldara - 1847 in the region of Australie du Sud is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with CY Shiraz
Pairings that work perfectly with CY Shiraz
Original food and wine pairings with CY Shiraz
The CY Shiraz of Chateau Yaldara - 1847 matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beer goulash, lamb tagine with honey and onions or duck with orange.
Details and technical informations about Chateau Yaldara - 1847's CY Shiraz.
Discover the grape variety: Fel
Most likely from southwest France, found in Aveyron at Estaing and around Marcillac.
Informations about the Chateau Yaldara - 1847
The Chateau Yaldara - 1847 is one of of the world's great estates. It offers 137 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
