Winery Chrysalis VineyardsPrivate Reserve Red
Red wine
This wine is a blend of 3 varietals which are the Petit Verdot, the Tannat and the Fer-servadou.
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Private Reserve Red
Pairings that work perfectly with Private Reserve Red
Original food and wine pairings with Private Reserve Red
The Private Reserve Red of Winery Chrysalis Vineyards matches generally quite well with dishes of beef or mature and hard cheese such as recipes of quick meatloaf or italian stuffed chicken.
Details and technical informations about Winery Chrysalis Vineyards's Private Reserve Red.
Discover the grape variety: Petit Verdot
Dark, full-bodied reds with tight tannins and inky colour, showing aromas of blackberry, violet, gentle spice, liquorice and mentholated balsamic notes. Contributes colour, structure and aromatic freshness to great Médoc blends (Palmer, Léoville-Las Cases) where it remains a minority. Also vinified as a single variety in Spain (La Mancha), California, Australia and Argentina. A late-ripening Bordeaux variety.
Informations about the Winery Chrysalis Vineyards
The Winery Chrysalis Vineyards is one of of the world's great estates. It offers 23 wines for sale in the of Virginia to come and discover on site or to buy online.
The wine region of Virginia
Quality pole of the American east coast, unique signature in Viognier: ample, fragrant whites with notes of apricot, white peach, honey and flowers, silky on the palate. Cabernet Franc star in red, fine and fresh (raspberry, ripe pepper, spices). Also dense Petit Verdot, round Merlot, balanced Chardonnay, Vidal Blanc and native Norton. Humid continental climate tempered by the Appalachians, 8 AVAs (Monticello, Shenandoah).
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
