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 pork tongue with tomato sauce and pickles, lamb mouse with figs and grapes or stuffed duck or goose neck.
Details and technical informations about Winery Carlos Creek's Vintner's Blend.
Discover the grape variety: Frontenac
A cross between Landot 4511 and Vitis Riparia 89 (very resistant to cold) obtained in 1978 at the University of Minnesota (United States) and propagated from 1996. It can also be found in Canada (Quebec, Ontario, etc.), in Lithuania, etc. In France, it is practically unknown. Note that the white and grey Frontenac are derived from mutations of the black, encountered and isolated in 2003 for the grey and in September 2005 for the white. - Synonymy: MN 1047 (for all the grape variety synonyms, click here!).
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
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.
News related to this wine
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The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
