Johnson EstateChambourcin Ice Wine
Sweet wine
This wine generally goes well with game (deer, venison) and spicy food.
Food and wine pairings with Chambourcin Ice Wine
Pairings that work perfectly with Chambourcin Ice Wine
Original food and wine pairings with Chambourcin Ice Wine
The Chambourcin Ice Wine of Johnson Estate matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of stuffed cabbage leaves or pho soup.
Details and technical informations about Johnson Estate's Chambourcin Ice Wine.
Discover the grape variety: Chambourcin
Richly coloured and fruity reds with a purple colour and supple tannins, on aromas of black cherry, blackberry, blackcurrant, spices and herbal notes. Round palate, fresh finish, best drunk young. A disease-resistant hybrid, it produces organic and sustainable reds in the Loire Valley (IGP Atlantique, IGP Val de Loire), the United States (Pennsylvania, Missouri, Virginia) and Australia (New South Wales). French hybrid created in 1963 by Joannès Seyve.
Informations about the Johnson Estate
The Johnson Estate is one of of the world's great estates. It offers 41 wines for sale in the of Lake Erie New York to come and discover on site or to buy online.
The wine region of Lake Erie New York
AVA shared between NY/PA/OH on the south shore of Lake Erie (>17,000 ha), the largest grape-growing area east of the Rockies, lake effect extending the season. Concord is the historic flagship red (labrusca — sweet juices and wines with the characteristic "foxy" candy/raspberry flavour). Niagara and Catawba as aromatic labrusca whites. Vitis vinifera revival: taut Riesling (the most successful, citrus, apple), airy Pinot Noir, fresh Chardonnay.
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Sulphating
Treatment, formerly practiced with copper sulfate, applied to the vine to prevent cryptogamic diseases.
