Fredericksburg WineryCuvée II Montepulciano
Red wine
This wine generally goes well with pork, vegetarian or veal.
Food and wine pairings with Cuvée II Montepulciano
Pairings that work perfectly with Cuvée II Montepulciano
Original food and wine pairings with Cuvée II Montepulciano
The Cuvée II Montepulciano of Fredericksburg Winery matches generally quite well with dishes of lamb, veal or pork such as recipes of lamb tagine with quince, orloff roast or butternut and goat cheese gratin.
Details and technical informations about Fredericksburg Winery's Cuvée II Montepulciano.
Discover the grape variety: Avana
Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.
Last vintages of this wine
The best vintages of Cuvée II Montepulciano from Fredericksburg Winery are 2016, 0, 2014
Informations about the Fredericksburg Winery
The Fredericksburg Winery is one of of the world's great estates. It offers 28 wines for sale in the of Texas to come and discover on site or to buy online.
The wine region of Texas
Texas is the largest state in the United States of America and one of the most productive viticultural states. Covering 696,000 km² (268,000 square miles) between latitudes 25-36°N, this hot, Dry state is home to a range of mesoclimates suitable for viticulture in the deserts, mountains, lakes and plains of Texas. The main Grape varieties grown in Texas are Cabernet Sauvignon, Chardonnay, Chenin Blanc and (despite the hot conditions) Sauvignon Blanc. Generally speaking, Texas viticulture is divided into three main regions: NorthCentral, Southeast and Trans-Pecos.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
