Winery BlumenhofChambourcin
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 Blumenhof in the region of Missouri often reveals types of flavors of oak.
Food and wine pairings with Chambourcin
Pairings that work perfectly with Chambourcin
Original food and wine pairings with Chambourcin
The Chambourcin of Winery Blumenhof matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of valencian paella - family recipe or real paella recipe from valencia.
Details and technical informations about Winery Blumenhof'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 Blumenhof are 0
Informations about the Winery Blumenhof
The Winery Blumenhof is one of of the world's greatest estates. It offers 18 wines for sale in the of Missouri to come and discover on site or to buy online.
The wine region of Missouri
American Midwest vineyard, cradle of the first US AVA (Augusta, 1980, 8 months before Napa). Signature Norton/Cynthiana, the state's official grape and a native pride: dense, deeply coloured reds with signature notes of blackberry, candied black cherry, plum, coffee, leather and spices, firm tannins - fleshy age-worthy wines, robust against the humid continental climate. Also off-dry Vidal Blanc (citrus, honey), fruity red Chambourcin, peppery Cabernet Franc, lively Seyval Blanc.
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
