Winery AnuraLB Tymens Blend
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Wine flavors and olphactive analysis
Food and wine pairings with LB Tymens Blend
Pairings that work perfectly with LB Tymens Blend
Original food and wine pairings with LB Tymens Blend
The LB Tymens Blend of Winery Anura matches generally quite well with dishes of beef, lamb or spicy food such as recipes of thai beef skewers, sausage and vegetable risotto with cookéo or chicken tikka massala.
Details and technical informations about Winery Anura's LB Tymens Blend.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of LB Tymens Blend from Winery Anura are 0
Informations about the Winery Anura
The Winery Anura is one of of the world's great estates. It offers 76 wines for sale in the of Paarl to come and discover on site or to buy online.
The wine region of Paarl
South African star at the foot of the granite rock (60 km north of Cape Town): Shiraz reigns in reds — powerful and sun-soaked with notes of blackberry, plum, black pepper, spices and a smoky touch, sturdy tannins. Structured Cabernet and Pinotage complement. Chenin Blanc king of whites — ample and lively with notes of honey, yellow fruit, candied citrus and white flowers, age-worthy acidity. Renowned Rhône-style blends.
The wine region of Western Cape
Cradle of South African wine. Signature Chenin Blanc (Steen, 20%) in ample, fresh whites with notes of quince, yellow apple, honey and acacia flower, from crisp dry to sweet. Sharp, iodised Sauvignon Blanc (Walker Bay, Constantia), balanced Chardonnay. Reds: emblematic Pinotage with roasted aromas (coffee, plum, smoke), firm Cabernet Sauvignon, spicy Syrah.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
