Winery Cannon RiverGunflint Red
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Gunflint Red of the Winery Cannon River is in the top 10 of wines of Minnesota.
Wine flavors and olphactive analysis
On the nose the Gunflint Red of Winery Cannon River in the region of Minnesota often reveals types of flavors of oak, red fruit.
Food and wine pairings with Gunflint Red
Pairings that work perfectly with Gunflint Red
Original food and wine pairings with Gunflint Red
The Gunflint Red of Winery Cannon River matches generally quite well with dishes of beef, lamb or spicy food such as recipes of braised beef with carrots, lamb tagine with quince or fricassee of lambis.
Details and technical informations about Winery Cannon River's Gunflint Red.
Discover the grape variety: Marquette
Direct producer hybrid, interspecific cross between MN 1094 and Ravat noir obtained in 1989 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). Note that it is the cousin of the black frontenac and the grandson of the pinot noir. It can be found in North America, Canada, ... in France it is almost unknown.
Last vintages of this wine
The best vintages of Gunflint Red from Winery Cannon River are 2001, 0
Informations about the Winery Cannon River
The Winery Cannon River is one of of the world's greatest estates. It offers 24 wines for sale in the of Minnesota to come and discover on site or to buy online.
The wine region of Minnesota
Minnesota is a state located in the NorthCentral United States, bordered by Canada to the north and Iowa to the South. The state's Harsh continental Climate makes viticulture difficult. However, research at the University of Minnesota on cold-hardy HybridGrape varieties has opened up opportunities for Minnesota wine producers. The state covers 225,000 square miles between latitudes 43°N and 49°N, which puts it roughly on par with the United States.
The word of the wine: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
