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 alsatian bäckeoffe, grandma melanie's cassoulet or marinated veal skewers with herbs.
Details and technical informations about Cambridge Winery's Marquette.
Discover the grape variety: Acadie
Complex interspecific cross between 13 053 Seibel (7042 Seibel x 5409 Seibel) or cascade and 14 287 Seyve-Villard (6746 Seibel x Couderc 299-35) obtained in 1953 by Bradt Ollie A. at the Ontario Horticultural Research Institute (Canada). It can also be found in the United States and is almost unknown in France. From this same cross was born the veeblanc.
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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
