Winery Brix et ColumnsKerus
Red wine
This wine is a blend of 2 varietals which are the Chambourcin and the Merlot.
This wine generally goes well with beef, game (deer, venison) or spicy food.
Food and wine pairings with Kerus
Pairings that work perfectly with Kerus
Original food and wine pairings with Kerus
The Kerus of Winery Brix et Columns matches generally quite well with dishes of beef, game (deer, venison) or spicy food such as recipes of oxtail confit in red wine, rabbit in white wine (casserole) or korma chicken (india).
Details and technical informations about Winery Brix et Columns's Kerus.
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 Kerus from Winery Brix et Columns are 0
Informations about the Winery Brix et Columns
The Winery Brix et Columns is one of of the world's greatest estates. It offers 13 wines for sale in the of Virginia to come and discover on site or to buy online.
The wine region of Virginia
Quality pole of the American east coast, unique signature in Viognier: ample, fragrant whites with notes of apricot, white peach, honey and flowers, silky on the palate. Cabernet Franc star in red, fine and fresh (raspberry, ripe pepper, spices). Also dense Petit Verdot, round Merlot, balanced Chardonnay, Vidal Blanc and native Norton. Humid continental climate tempered by the Appalachians, 8 AVAs (Monticello, Shenandoah).
The word of the wine: Broker
In the past, he was a sort of fraud control agent who had to watch over the quality of merchant wines (he could carry a sword!). His function has evolved towards expertise (it was the brokers who established the famous 1855 classification in Bordeaux) and today he puts the producer in contact with the merchant.
