Buy Yalumba Wild Ferments Barossa Shiraz at ’t Bockje Bathmen
75 cl · 14.5% · Red
€ 15,95
- TypeRed
- GrapeShiraz
- FlavourRobust & Spicy
- OriginAustralia
Yalumba Wild Ferments Barossa Shiraz
Yalumba Wild Ferments Barossa Shiraz
€ 15,95
In stock
4.7 out of 5 · 222 reviews of our shop on Google
Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Yalumba Wild Ferments Barossa Shiraz
Red wine · Australia · shiraz · 14.5%
Why this works together
Chosen for the colour (red wine), the flavour profile from our online shop (full-bodied & spicy), the grape (shiraz), the country of origin (Australia), the alcohol percentage (14.5%) and the notes of cinnamon and sweetness in the description. Shiraz brings pepper with it; that goes along with spiced meat instead of against it.
Serve at 16 to 18 °C.
What is needed
For 4 people
Main courseRack of lamb with rosemary and garlic
Ingredients
- 2 lamb racks of eight ribs
- 4 cloves of garlic
- 4 sprigs of rosemary
- 3 tablespoons of olive oil
- 800 grams of baby potatoes
- 400 grams green beans
Method
- Preheat the oven to 200 °C.
- Mix the olive oil with pressed garlic and chopped rosemary and rub the racks of lamb with it, together with salt and pepper.
- Sear the racks on all sides in a hot pan and cook them in the oven for 12 to 15 minutes until pink.
- Fry the baby potatoes in oil for 20 minutes until golden brown and cooked through, and boil the green beans for 6 to 8 minutes until al dente.
- Let the meat rest for 5 minutes and cut it between the bones into chops.
With the cheeseGorgonzola dolce
Ingredients
- 160 grams of gorgonzola dolce
Method
- Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
- Only cut or break the cheese just before serving.
Before the meal or with drinksCharcuterie with dry sausage
Ingredients
- 200 grams dry sausage and ham
- 1 baguette
Method
- Take the sausage and ham out of the fridge 20 minutes before serving.
- Cut the sausage into thin slices and the baguette into rounds.
- Arrange the sausage and ham loosely on a board and serve with the bread.
To serve one glass per person
- 1 bottle of Yalumba Wild Ferments Barossa Shiraz
The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.
All recommendationsA recommendation with every wine
Photos: Rack of lamb with rosemary and garlic: Dennis Wong, CC BY 2.0 · Gorgonzola dolce: F. D. Richards, CC BY-SA 2.0 · Charcuterie with dry sausage: TheDeliciousLife, CC BY 2.0
More from Yalumba
11 other bottles from Yalumba on the shelf; here are the first six.
Similar wines
Chosen on taste: the notes from the description of each bottle, supplemented with type, flavour profile, origin and price from our own data. Wine from the same house is left out.
Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.