Winery Bar HarborSarah Natural Red
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Sarah Natural Red of the Winery Bar Harbor is in the top 50 of wines of Maine.
Food and wine pairings with Sarah Natural Red
Pairings that work perfectly with Sarah Natural Red
Original food and wine pairings with Sarah Natural Red
The Sarah Natural Red of Winery Bar Harbor matches generally quite well with dishes of beef, lamb or spicy food such as recipes of marinated shrimp skewers with garlic, harira algerian soup or grilled pork ribs with barbecue sauce.
Details and technical informations about Winery Bar Harbor's Sarah Natural Red.
Discover the grape variety: Perdéa
Perdea blanc is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small to medium sized grapes. Perdea blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Sarah Natural Red from Winery Bar Harbor are 0
Informations about the Winery Bar Harbor
The Winery Bar Harbor is one of of the world's greatest estates. It offers 10 wines for sale in the of Maine to come and discover on site or to buy online.
The wine region of Maine
Maine is a state located in the far northeastern United States. Its boundaries are formed by the Atlantic Ocean, the international border with Canada, and the state's border with neighboring New Hampshire. The state covers just over 35,300 square miles (90,500 km²) of rugged coastline, low rolling coastal ranges and Dense forests. The latter occupy a significant area in the Center of the state.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
