The Winery Breakwater is one of the world's great estates. It offers 12 wines for sale in of Maine to come and discover on site or to buy online.
Looking for the best Winery Breakwater wines in Maine among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Breakwater wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Breakwater wines with technical and enological descriptions.
How Winery Breakwater wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or spicy food such as recipes of ham and cheese macaroni gratin, codfish portuguese style or chicken tagine with apricots.
North-eastern US state (New England), small and growing wine industry, harsh continental climate (−25°C in winter) requiring cold-hardy hybrids. Marquette is the flagship red (University of Minnesota programme): spicy with notes of black cherry, blackberry, plum, pepper, herbs and a smoky touch, fine tannins and vivid acidity. Dense Frontenac, lively Frontenac Blanc/Gris and Itasca in whites (citrus, pineapple, flowers). Speciality: fruit wines (blueberry, cranberry, apple).
How Winery Breakwater wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of duck breast with red fruits, chicken bonne femme or salmon and goat cheese quiche.
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Planning a wine route in the of Maine? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Breakwater.
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.
