Winery Yellow TailSweet White Roo
Sweet wine
This wine generally goes well with vegetarian, poultry or veal.
Food and wine pairings with Sweet White Roo
Pairings that work perfectly with Sweet White Roo
Original food and wine pairings with Sweet White Roo
The Sweet White Roo of Winery Yellow Tail matches generally quite well with dishes of veal, rich fish (salmon, tuna etc) or shellfish such as recipes of osso bucco of veal, baked cod portuguese style or carne de porco alentejana (sliced pork with vongoles) recipe....
Details and technical informations about Winery Yellow Tail's Sweet White Roo.
Discover the grape variety: Carricante
It is most certainly of Italian origin, more precisely from Sicily where it is very present, especially on the slopes of the eastern and southern slopes of Mount Etna. It is thought to be the result of a natural cross between montonico pinto and scacco. It has often been confused with the catarratto even today. Carricante is identified today by two known biotypes, A and B, ... a variety almost unknown in France, but registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Sweet White Roo from Winery Yellow Tail are 2013, 2014, 0
Informations about the Winery Yellow Tail
The Winery Yellow Tail is one of of the world's great estates. It offers 60 wines for sale in the of Queensland to come and discover on site or to buy online.
The wine region of Queensland
Queensland is one of six states and two "territories" that make up the Commonwealth of Australia. It covers approximately 1. 85 million square kilometres (715,300 square miles) in the north-eastern quarter of the "island continent". Although far from being renowned for its wine, Queensland has a growing wine industry, responding to a growing global demand and the happy combination of tourism and wine.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
