Winery Carolina HeritageChambourcin
Red wine
This wine generally goes well with game (deer, venison) and spicy food.
The Chambourcin of the Winery Carolina Heritage is in the top 20 of wines of North Carolina.
Food and wine pairings with Chambourcin
Pairings that work perfectly with Chambourcin
Original food and wine pairings with Chambourcin
The Chambourcin of Winery Carolina Heritage matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of wild boar stew marinated in red wine or lamb tagine with prunes.
Details and technical informations about Winery Carolina Heritage's Chambourcin.
Discover the grape variety: Chambourcin
Chambourcin noir is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). 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 large bunches of grapes of medium size. Chambourcin noir can be found in several vineyards: Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon, Armagnac, Provence & Corsica.
Informations about the Winery Carolina Heritage
The Winery Carolina Heritage is one of of the world's greatest estates. It offers 7 wines for sale in the of North Carolina to come and discover on site or to buy online.
The wine region of North Carolina
North Carolina is a state located on the east coast of the United States, between the Appalachian Mountains to the west and the Atlantic Ocean to the east. The state's transitional Climate is well suited to growing grapes for wine production, and the state has a Long and illustrious wine-making history. North Carolina's finest wines are made from Vitis vinifera grapes such as Cabernet Sauvignon, Chardonnay, Merlot and Riesling. However, muscadine grapes (Vitis rotundifolia) are native to the region.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
