Winery Blue SkyReserve Chambourcin
Red wine
This wine generally goes well with game (deer, venison) and spicy food.
The Reserve Chambourcin of the Winery Blue Sky is in the top 90 of wines of Illinois.
Wine flavors and olphactive analysis
On the nose the Reserve Chambourcin of Winery Blue Sky in the region of Illinois often reveals types of flavors of oak.
Food and wine pairings with Reserve Chambourcin
Pairings that work perfectly with Reserve Chambourcin
Original food and wine pairings with Reserve Chambourcin
The Reserve Chambourcin of Winery Blue Sky matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of cassoulet of the sea or butter chicken or chicken makkhani (india).
Details and technical informations about Winery Blue Sky's Reserve Chambourcin.
Discover the grape variety: Chambourcin
Chambourcin noir is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). 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 of grapes of medium size. Chambourcin noir can be found in several vineyards: Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon, Armagnac, Provence & Corsica.
Last vintages of this wine
The best vintages of Reserve Chambourcin from Winery Blue Sky are 0
Informations about the Winery Blue Sky
The Winery Blue Sky is one of of the world's greatest estates. It offers 25 wines for sale in the of Illinois to come and discover on site or to buy online.
The wine region of Illinois
Illinois is a U. S. state located South of the Great Lakes region and bordered by Missouri to the west and Indiana to the east. The state is one of the fastest-growing wine producers in the United States; the number of wineries doubled in the late 1990s and now stands at over 100.
The word of the wine: Thermoregulation
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.
