Winery ChankaskaCreekside Red
Red wine
This wine is a blend of 4 varietals which are the Cabernet-Sauvignon, the Frontenac, the Sangiovese and the Merlot.
This wine generally goes well with pork, poultry or beef.
The Creekside Red of the Winery Chankaska is in the top 10 of wines of Minnesota.
Wine flavors and olphactive analysis
On the nose the Creekside Red of Winery Chankaska in the region of Minnesota often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Creekside Red
Pairings that work perfectly with Creekside Red
Original food and wine pairings with Creekside Red
The Creekside Red of Winery Chankaska matches generally quite well with dishes of beef, lamb or veal such as recipes of seven o'clock leg of lamb, lamb tagine with preserved lemons and onion compote with... or potjevlesch (northern france).
Details and technical informations about Winery Chankaska's Creekside Red.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Creekside Red from Winery Chankaska are 2015, 2014, 2013
Informations about the Winery Chankaska
The Winery Chankaska is one of of the world's greatest estates. It offers 29 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
The Mâcon plus appellation seen by Charles Lamboley
Charles Lamboley, marketing and communication director from Vignerons des Terres Secrètes, explains the differences between the appellation Mâcon-Villages and Mâcon plus a geographical denomination. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of t ...
An overview of Mâcon plus a geographical denomination appellation
The Bourgogne Wine Board (BIVB) invites you to a survey of this vineyard where the 27 geographical denominations of the Mâcon appellation are produced. A unique journey to discover this region where the Romanesque churches punctuate the landscape and are the witnesses of the link between the vines and Christiannity. Cluny is the gatekeeper. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vin ...
The Rully appellation seen by Felix Debavelaere
Felix Debavelaere, from Domaine Rois Mages mentions the different personnalities of the Rully appellation. It is not easy to put it in a single box, not only because it can be produced in red and white but also because the wines can show different characters according to where the vines are planted. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 2021). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bourgo ...
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
