Fort Berens Estate WineryCamels Red
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Camels Red of Fort Berens Estate Winery in the region of British Columbia often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Camels Red
Pairings that work perfectly with Camels Red
Original food and wine pairings with Camels Red
The Camels Red of Fort Berens Estate Winery matches generally quite well with dishes of beef, lamb or pork such as recipes of homemade italian lasagna, shoulder of lamb in a crust or pork gyros.
Details and technical informations about Fort Berens Estate Winery's Camels Red.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Camels Red from Fort Berens Estate Winery are 0
Informations about the Fort Berens Estate Winery
The Fort Berens Estate Winery is one of of the world's great estates. It offers 19 wines for sale in the of British Columbia to come and discover on site or to buy online.
The wine region of British Columbia
Canada's west-coast benchmark, wine heartland in the Okanagan Valley. Semi-desert continental climate, marked temperature swings: signature Pinot Gris (pear, honey, spice, round palate), fresh, fine Pinot Noir (cherry, undergrowth), precise Chardonnay and taut Riesling in the north. Hot south for dense Cabernet Sauvignon, round Merlot and peppery Syrah. Also exceptional Icewine (Vidal, Riesling).
The word of the wine: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
