Winery BrotherhoodNew York Red
Red wine
This wine is a blend of 3 varietals which are the Baco noir, the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
The New York Red of the Winery Brotherhood is in the top 30 of wines of New York.
Wine flavors and olphactive analysis
On the nose the New York Red of Winery Brotherhood in the region of New York often reveals types of flavors of earth, red fruit or black fruit.
Food and wine pairings with New York Red
Pairings that work perfectly with New York Red
Original food and wine pairings with New York Red
The New York Red of Winery Brotherhood matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of navarin of lamb, leg of lamb bravado in the oven or pheasant in a casserole with white wine.
Details and technical informations about Winery Brotherhood's New York Red.
Discover the grape variety: Baco noir
Colourful, lively reds with a deep purple robe, supple tannins and high acidity. Intense aromas of black cherry, blackberry, plum, coffee and characteristic smoky notes. Dense palate, tense finish. Nearly banned in France, it is the signature of northern Canadian reds (Ontario, Nova Scotia) and the north-eastern US (New York). French hybrid created in 1902 by François Baco in the Landes (Folle Blanche × Vitis riparia Grand Glabre).
Last vintages of this wine
The best vintages of New York Red from Winery Brotherhood are 2017, 2016, 2014, 0 and 2015.
Informations about the Winery Brotherhood
The Winery Brotherhood is one of of the world's great estates. It offers 43 wines for sale in the of New York to come and discover on site or to buy online.
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
