 |
|
Wine Details
Price:
$13.49 per bottle
Description:
Chambourcin (Joannes-Seyve 26-205) is a late-ripening grape that may produce a highly-rated red wine when the fruit fully matures. It requires a long growing season and a site less subject to low winter temperatures. The large, moderately loose bunches set medium-sized blue berries. The vine is very productive, and cluster thinning is required. Wines from this grape are higher in tannins than other French-American hybrids. Chambourcin is a full-bodied red wine made in the traditional manner, using the varietal grape Chambourcin. It makes wines with an intensely dark garnet color with good fruit flavors. It can produce a wide variety of styles of wine. Round in the mouth, with a softness that evokes a Merlot. Marries best with lamb, beef, game, and all the heavier cheeses.
|
|
Varietal Definition
Chambourcin:
A french-american hybrid used to make red wines with fruity flavors and some herbaceousness. Grown in the cooler regions of Eastern U.S. and Canada. Decreasing acreages also found in Europe; due to stringent European Union rules these varieties cannot be blended with traditional varieties.
|
Merlot:
Merlot is known as a Noble Bordeaux varietal. Although it came to France in the first century, it was not named until the 1880s. Merlot was originally used only for blending, as it is soft and compliant, very useful in softening other Bordeaux wines like Cabernets. Recently in California and Chile it became popular as a 100% varietal wine. Merlot tends to be easier to grow in a variety of soil conditions and is harvested earlier in the year than Cabernet. Although most Merlots are made to be drunk earlier, there are many with complexities of a Cabernet. Flavors of plum, black cherry, violet, chocolate and orange pair well with rich, red pasta dishes, hearty chicken dishes, and any beef combination that you fancy. The perfect match of course is chocolate. Not only does the chocolate compliment the wine and vice-versa, but the essence of both flavors linger eternally.
|
|