Winery Ake AkeChambourcin
Red wine
This wine generally goes well with game (deer, venison) and spicy food.
Wine flavors and olphactive analysis
On the nose the Chambourcin of Winery Ake Ake in the region of North Island often reveals types of flavors of microbio, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Chambourcin
Pairings that work perfectly with Chambourcin
Original food and wine pairings with Chambourcin
The Chambourcin of Winery Ake Ake matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of deer jig or mutton stew with potatoes and garlic.
Details and technical informations about Winery Ake Ake's Chambourcin.
Discover the grape variety: Chambourcin
Richly coloured and fruity reds with a purple colour and supple tannins, on aromas of black cherry, blackberry, blackcurrant, spices and herbal notes. Round palate, fresh finish, best drunk young. A disease-resistant hybrid, it produces organic and sustainable reds in the Loire Valley (IGP Atlantique, IGP Val de Loire), the United States (Pennsylvania, Missouri, Virginia) and Australia (New South Wales). French hybrid created in 1963 by Joannès Seyve.
Last vintages of this wine
The best vintages of Chambourcin from Winery Ake Ake are 2016, 0
Informations about the Winery Ake Ake
The Winery Ake Ake is one of of the world's greatest estates. It offers 26 wines for sale in the of North Island to come and discover on site or to buy online.
The wine region of North Island
New Zealand's North Island, warmer and more varied than the South Island. Bordeaux varieties and Pinot Noir as signatures. Merlot in Hawke's Bay as a supple red with notes of plum, ripe cherry, fresh herbs and a spicy touch, round tannins — blended with Cabernet and peppery Syrah. Fine Pinot Noir in Wairarapa/Martinborough (cherry, undergrowth).
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
