Winery Grace HillCellar Series Lot 017 Whiskey into Wine Vol. II
Red wine
This wine generally goes well with game (deer, venison) and spicy food.
Food and wine pairings with Cellar Series Lot 017 Whiskey into Wine Vol. II
Pairings that work perfectly with Cellar Series Lot 017 Whiskey into Wine Vol. II
Original food and wine pairings with Cellar Series Lot 017 Whiskey into Wine Vol. II
The Cellar Series Lot 017 Whiskey into Wine Vol. II of Winery Grace Hill matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of aiguillette of duck with honey or chicken curry and onions.
Details and technical informations about Winery Grace Hill's Cellar Series Lot 017 Whiskey into Wine Vol. II.
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 Winery Grace Hill
The Winery Grace Hill is one of of the world's great estates. It offers 21 wines for sale in the of Kansas to come and discover on site or to buy online.
The wine region of Kansas
Central US state, first AVA recognised in 2023 (Kaw Valley, ~2,200 ha in the northeast). Harsh continental climate, fertile loess soils. Signature resistant hybrid grapes. Norton (Cynthiana) flagship red: deep with blackberry, black cherry, plum, leather, tobacco and spice notes, firm tannins.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
