Winery Fresh Tracks FarmFreerider Red
Red wine
This wine generally goes well with pork, poultry or beef.
The Freerider Red of the Winery Fresh Tracks Farm is in the top 10 of wines of Vermont.
Wine flavors and olphactive analysis
On the nose the Freerider Red of Winery Fresh Tracks Farm in the region of Vermont often reveals types of flavors of oak.
Food and wine pairings with Freerider Red
Pairings that work perfectly with Freerider Red
Original food and wine pairings with Freerider Red
The Freerider Red of Winery Fresh Tracks Farm matches generally quite well with dishes of beef, veal or pork such as recipes of fillet of beef with morels, veal colombo or alsatian sauerkraut.
Details and technical informations about Winery Fresh Tracks Farm's Freerider Red.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Freerider Red from Winery Fresh Tracks Farm are 0
Informations about the Winery Fresh Tracks Farm
The Winery Fresh Tracks Farm is one of of the world's greatest estates. It offers 10 wines for sale in the of Vermont to come and discover on site or to buy online.
The wine region of Vermont
Northeastern American state pioneering cold-hardy hybrids (-30 to -40 C), developed by the University of Minnesota. Signature La Crescent as white king: intense and aromatic with apricot, peach, citrus, white flowers and honey, vivid acidity — singular and expressive. Structured Marquette in red (cherry, blackberry, spices, black pepper, firm tannins), more substantial than most northern hybrids. ~16 committed artisanal wineries.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
