Winery Elmaro3 Cheers Semi Sweet Red
Sweet wine
This wine is a blend of 2 varietals which are the Chambourcin and the Marquette.
This wine generally goes well with game (deer, venison) and spicy food.
Food and wine pairings with 3 Cheers Semi Sweet Red
Pairings that work perfectly with 3 Cheers Semi Sweet Red
Original food and wine pairings with 3 Cheers Semi Sweet Red
The 3 Cheers Semi Sweet Red of Winery Elmaro matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of duck legs with green olives or kefta.
Details and technical informations about Winery Elmaro's 3 Cheers Semi Sweet Red.
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.
Last vintages of this wine
The best vintages of 3 Cheers Semi Sweet Red from Winery Elmaro are 0
Informations about the Winery Elmaro
The Winery Elmaro is one of of the world's greatest estates. It offers 24 wines for sale in the of Wisconsin to come and discover on site or to buy online.
The wine region of Wisconsin
Wisconsin is a Midwestern state located on the western shore of Lake Michigan. Although wine making dates back to the mid-19th century, Wisconsin's wine industry is small and focuses primarily on cold-hardy Hybrid varieties developed specifically for the colder Climates of the Northern half of North America. Valiant, Edelweiss, La Crosse and Frontenac are among the most widely planted varieties in Wisconsin vineyards. Wisconsin covers 170,000 km², between latitudes 42°N and 47°N.
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.
