Cambridge WineryMarquette
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Marquette from the Cambridge Winery
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marquette of Cambridge Winery in the region of Wisconsin is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Marquette
Pairings that work perfectly with Marquette
Original food and wine pairings with Marquette
The Marquette of Cambridge Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish (anglerfish) à la sétoise, lamb chops with spanish sauce or tournedos rossini with port sauce.
Details and technical informations about Cambridge Winery's Marquette.
Discover the grape variety: Carcajolo
The black Carcajolo is a grape variety originating from Italy. 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 medium-sized bunches and large grapes. The Carcajolo noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Cambridge Winery
The Cambridge Winery is one of of the world's great estates. It offers 22 wines for sale in the of Wisconsin to come and discover on site or to buy online.
The wine region of Wisconsin
Wisconsin is a Midwestern state located on the western shore of Lake Michigan. Although wine making dates back to the mid-19th century, Wisconsin's wine industry is small and focuses primarily on cold-hardy Hybrid varieties developed specifically for the colder Climates of the Northern half of North America. Valiant, Edelweiss, La Crosse and Frontenac are among the most widely planted varieties in Wisconsin vineyards. Wisconsin covers 170,000 km², between latitudes 42°N and 47°N.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
