The best wines of Kansas
Discover the best wines of Kansas as well as the best winemakers of Kansas and estates of Kansas to visit. Explore the popular grape varieties of Kansas and the best vintages to taste in this region.
Looking for a good wine of Kansas among the top wines in the region? Check out our tops of the best red, white or effervescent wines of Kansas. Also find some food and wine pairings that may be appropriate with these exceptional wines. Learn more about the region and the wines of Kansas with technical and enological descriptions.
Want to buy a red wine of Kansas cheap or sell a red wine of Kansas at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Red wines from the region of Kansas go well with generally quite well with dishes of beef, lamb or spicy food such as recipes of pastasciutta (corsica), saddle of lamb with herbs or banh mi sandwich.
On the nose the red wine of the region of Kansas. often reveals types of flavors of oak, black fruit or red fruit.
Central US state, first AVA recognised in 2023 (Kaw Valley, ~2,200 ha in the northeast). Harsh continental climate, fertile loess soils. Signature resistant hybrid grapes. Norton (Cynthiana) flagship red: deep with blackberry, black cherry, plum, leather, tobacco and spice notes, firm tannins.
Fruity Chambourcin (cherry, plum), labrusca Concord. Whites: ample Vignoles (peach, honey), vivid Vidal, fresh Seyval, aromatic Traminette. ~88 wineries in full renewal.
Want to buy a white wine of Kansas cheap or sell a white wine of Kansas at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
White wines from the region of Kansas go well with generally quite well with dishes of sweet desserts, spicy food or pork such as recipes of gaufress and light, chicken curry samoussas or flemish carbonnade.
On the nose the white wine of the region of Kansas. often reveals types of flavors of tree fruit.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Want to buy a pink wine of Kansas cheap or sell a pink wine of Kansas at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Pink wines from the region of Kansas go well with generally quite well with dishes of game (deer, venison) or spicy food such as recipes of rabbit with hunter's sauce or shrimp risotto with curry.
Aromatic, tangy whites with a taut palate and lively acidity, showing intense aromas of pineapple, apricot, peach, passion fruit, white flowers and honey. Exceptional aptitude for late-harvest and botrytised sweet wines. Star of the great sweet wines of Finger Lakes (New York), Missouri, Virginia and Ontario, defining the identity of North American continental whites. French hybrid created in the early 20th century by J.-F. Ravat (Ravat 51).
Want to buy a sweet wine of Kansas cheap or sell a sweet wine of Kansas at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Sweet wines from the region of Kansas go well with generally quite well with dishes of sweet desserts, beef or game (deer, venison) such as recipes of tarte tatin, pot-au-feu or rabbit with cream sauce anne's way.
On the nose the sweet wine of the region of Kansas. often reveals types of flavors of earth, non oak or oak and sometimes also flavors of spices, black fruit or citrus fruit.
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.