Winery Ye-Yé 1823Shiraz-Malbec
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Shiraz-Malbec
Pairings that work perfectly with Shiraz-Malbec
Original food and wine pairings with Shiraz-Malbec
The Shiraz-Malbec of Winery Ye-Yé 1823 matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef bourguignon with cookéo, leg of lamb with garlic and rosemary or algerian couscous.
Details and technical informations about Winery Ye-Yé 1823's Shiraz-Malbec.
Discover the grape variety: Malbec
Malbec, a high-yielding red grape variety, produces tannic and colourful wines. It is produced in different wine-growing regions and changes its name according to the grape variety. Called Auxerrois in Cahors, Malbec in Bordeaux, it is also known as Côt. 6,000 hectares of the Malbec grape are grown in France (in decline since the 1950s). Malbec is also very successful in Argentina. The country has become the world's leading producer of Malbec and offers wines with great potential.
Informations about the Winery Ye-Yé 1823
The Winery Ye-Yé 1823 is one of of the world's greatest estates. It offers 2 wines for sale in the of Danemark to come and discover on site or to buy online.
The wine region of Danemark
The wine region of Danemark is located in the region of Great Southern of Australie de l'Ouest of Australia. Wineries and vineyards like the Domaine Harewood Estate or the Domaine Rockcliffe produce mainly wines red, white and pink. The most planted grape varieties in the region of Danemark are Chardonnay, Pinot noir and Riesling, they are then used in wines in blends or as a single variety. On the nose of Danemark often reveals types of flavors of red fruit, microbio or oak and sometimes also flavors of tree fruit, citrus fruit or non oak.
The wine region of Australie de l'Ouest
Western Australia is the largest of Australia's eight administrative areas and territories. In 2020, it accounted for only 2% of the nation's wine production, but has already produced up to 20% of the country's fine wines. Covering the entire western third of the vast island-continent, "WA" (as it is commonly known) stretches 1,600 kilometres (1,000 miles) from east to west. This makes it the second largest administrative subdivision of any country in the world, larger than Alaska and Texas combined.
News related to this wine
Chablis: #locationmatters by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this first 90-second clip, Yang LU explains how location is the key to understanding “Why Chablis is special”. #Chablis #PureChablis ...
The Mâcon plus appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the appellation Mâcon plus geographical denomination . The tectonics and the very different nature of the rocks that make up the subsoil of this region explain the great variety of soils found in this part fo Bourgogne. It also explains why each wine offers a different personnality. This vid ...
An overview of Irancy appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of the magnificient vineyard of Irancy. Forgotten for too long, this appellation in back on the front of the scene. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #VinsBourgogne #Iranc ...
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
