Winery YalumbaAntique Tawny
Natural sweet wine
This wine is a blend of 2 varietals which are the Mourvèdre and the Muscadelle.
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
On the nose the Antique Tawny of Winery Yalumba in the region of Australie du Sud often reveals types of flavors of cream, oaky or caramel and sometimes also flavors of raisin, prune or toffee.
Food and wine pairings with Antique Tawny
Pairings that work perfectly with Antique Tawny
Original food and wine pairings with Antique Tawny
The Antique Tawny of Winery Yalumba matches generally quite well with dishes of beef, lamb or spicy food such as recipes of navarin of the sea da gigi, lamb tagine with prunes or monkfish (anglerfish) à la sétoise.
Details and technical informations about Winery Yalumba's Antique Tawny.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Yalumba
The Winery Yalumba is one of of the world's great estates. It offers 169 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: 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.
