Winery Carlos CreekVintner's Blend
Red wine
This wine is a blend of 4 varietals which are the Frontenac, the Marquette, the Zinfandel and the Merlot.
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Vintner's Blend
Pairings that work perfectly with Vintner's Blend
Original food and wine pairings with Vintner's Blend
The Vintner's Blend of Winery Carlos Creek matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef marengo "my mom" style, marinated shoulder of lamb or autumn duck aiguillette.
Details and technical informations about Winery Carlos Creek's Vintner's Blend.
Discover the grape variety: Frontenac
Deeply coloured, fruity reds with a dense purple robe, supple tannins and firm acidity, with intense aromas of black cherry, plum, blackcurrant, blackberry and spicy notes. Also made as expressive rosés and ice wines (Frontenac Gris). An extremely cold-hardy interspecific variety (down to -35°C on the vine), producing wines in cold US states (Minnesota, Wisconsin, Vermont) and Canada (Quebec). Created in 1996 at the University of Minnesota.
Informations about the Winery Carlos Creek
The Winery Carlos Creek is one of of the world's great estates. It offers 38 wines for sale in the of Minnesota to come and discover on site or to buy online.
The wine region of Minnesota
Wine state of the northern Midwest, polar climate (down to -36°C) imposing cold-resistant hybrids bred at the university. Signature Frontenac locally created as red: signature notes of black cherry, plum, raspberry, fresh herbs and a peppery touch, firm tannins and lively acidity. More structured Marquette (blackberry, spices), La Crescent as aromatic white (apricot, honey, lemon), taut Itasca. Sweet ice-wine speciality.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
