Shiraz

There is no absolute answer to that question. Generally cabernet is known to have more tannins than shiraz, however both shiraz and cabernet can be very full bodied, tannic, rich, and long-lived wines.

Yes, usually.

This is a spicy wine. It has dark berry flavors, like cassis, blueberry, blackberry, and spicy flavors like licorice and clove.

For the rest of your life, it you keep it stopped up.

The Shiraz grape is the same grape as the Syrah grape. Syrah / Shiraz grows in hot weather climates like Persia (where the word "Shiraz" and the grape itself originates), the South of France / Provence, warmer vineyards in California, and Western Australia. Australian style Shiraz, and many California Syrahs, are made to emphasize the fruit on the palate, while old world style French Syrahs and blends like the Chateauneuf du Pape (which includes Syrah) are made to emphasize a more earthy palate. Hope that helps! - Jake moodwine.com

There are many things you should look for when tasting wine: In a nutshell, first, the color, once poured into the wine glass. A rich red that stains the glass when the wine is swirled lightly indicates a full-bodied wine, for example. The same goes for a white wine. Chardonnays that are deep yellow let's say, tend to be more full-bodied or stronger in flavor than those that are lighter in color. Next is the bouquet or aroma. Most wines include more ingredients than just grapes and alcohol. Some wines have a fruity scent; in others, one can smell a hint of oak, if they were aged in oak wood barrels. Some wines are flavored with or have notes of berries or herbs. Wine connoiseurs are able to distinguish and classify the wine's components. They might say that the Cabernet in question is full-bodied and rich in ruby hues, has a deep blackberry bouquet with notes of peach and a hint of licorice or vanilla (in this respect the components of a wine can be similar to those of a perfume!) Some people smell the cork of a freshly opened bottle of wine as a sign that they are experts in wine tasting; it's a pompous ceremonial, has little if nothing to do with the wine itself and is only intended to impress those who do not know! However, you should check the cork to assure that it is not dry or moldy, which is not a very good sign, for the cork could have chipped of and fallen into the wine (that is why bottled wine should be stored in a horizontal or tilted downward position to prevent this from occurring). Recent trends are that many wineries here and in Europe are using plastic corks more and more. The aroma is confirmed by the taste. Each wine should be served/consumed at its proper temperature. This is very important! Many people believe that one should drink red wine at room temperature. While this may be a question of taste/preference, the truth is that room temperature referred to the temperature of the cave or cellar where the wine was stored, not the room temperature of your kitchen or dining room! That is why your typical red wines should be served at 50 degrees Farengheit; the whites, between 35 and 40 degrees, depending: bubblies at 32. (I chill my reds in the fridge and remove about 15 mins. before uncorking/serving). When strictly tasting wine, the liquid must be sifted in between the teeth (yes, it's ok to make a rude noise!), gently swirled inside the cheek, and spit out immediately. The palate should indicate the temperature of the wine, the strength, acidic content, and texture: is it smooth or does it bite the lips, tounge, palate or throat upon contact? Is it a fruity or dry wine? Are the peach notes overwhelming or complimentary? Does it have an aftertaste? One should cleanse the palate between wines with water. Older wines are expected to have a certain degree of sediment;this is visible in the wine glass and does not influence the wine significantly. Remember, wines are made to be sipped, not guzzled or chugged. They can turn into vinegar if stored improperly or for too long after opening. Lastly, they say that the best wine is the one YOU like. While some people prefer lighter tasting wines like the Pinots, Chablis or Reislings in the whites and the Merlots, Tempranillos, and Beaujolais in the reds, others fancy heartier ones, such as oak aged Chardonnays in the whites and full-bodied Syrahs in the reds. One thing for sure, nowadays in the U.S. there are many wines for many budgets. You do not have to spend a bundle to get a decent bottle of wine. So experiment and see what you like. When I go wine tasting, I enjoy eating something that goes with that wine to fully appreciate it. Most vintners should know what wine goes with what. What you will be serving the wine with should be paramount in your wine purchase decision. Most wines, although lower in alcohol, can still make you drunk, so moderation is always important to be able to really enjoy a nice glass of wine. Hope this information has been helpful. Cheers! CDieguezP

In a four ounce portion there is about 90 to 105 calories. It depends on the type of grape.

Sadly, not long, especially if it's Amontillado, they're only good for like a month. Medium Dry sherries should be good for about a year.

There are about 100 calories in a standard five ounce serving of Shiraz wine.

it means princess in arabic :)

Asia.

It's a personal name and come from Iran.

Irani

Cheeses and fruit.

It should breathe for at least an hour.

As of 2006, an estimated 1.2 million people lived in the city of Shiraz, Iran.

No, it doesn't expire.

Only if the room temperature is very warm. It should be kept and served around 60-65 deg.

Syrah wine is made from the juice of the Shiraz grape, also known as the Syrah grape. Native to France, the Syrah grape is grown in Spain, the U.S., Italy, South Africa, Italy and elsewhere. Called Shiraz in Australia, the wine has become enormously popular internationally. Therefore, wine from the grape is usually now marketed as Shiraz.

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Shiraz is found in southwest Iran.

Shiraz is a full bodied wine with ripe fruit

flavors and a touch of spice. It's more on the dry side, definitely not sweet.