Winery Hawk RidgeHawk's Beak Reserve
Red wine
This wine generally goes well with beef, game (deer, venison) or spicy food.
The Hawk's Beak Reserve of the Winery Hawk Ridge is in the top 60 of wines of Connecticut.
Food and wine pairings with Hawk's Beak Reserve
Pairings that work perfectly with Hawk's Beak Reserve
Original food and wine pairings with Hawk's Beak Reserve
The Hawk's Beak Reserve of Winery Hawk Ridge matches generally quite well with dishes of beef, game (deer, venison) or spicy food such as recipes of beef tongue with vegetables and madeira sauce, magret stuffed with foie gras or chicken breast with curry and mushrooms.
Details and technical informations about Winery Hawk Ridge's Hawk's Beak Reserve.
Discover the grape variety: Prunelard
Prunelard noir is a grape variety that originated in France (Tarn). 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 small bunches, and grapes of medium size. The Prunelard noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Hawk's Beak Reserve from Winery Hawk Ridge are 0, 2017
Informations about the Winery Hawk Ridge
The Winery Hawk Ridge is one of of the world's greatest estates. It offers 17 wines for sale in the of Connecticut to come and discover on site or to buy online.
The wine region of Connecticut
Connecticut is a state located in the Southern NewEngland region of the United States, bordering the Long Island Sound to the south and Massachusetts to the North. Although it is not known for its wine production, Connecticut is nevertheless home to a craft wine industry that has grown steadily since the 1970s. Vitis vinifera and Hybrid grapes are planted throughout the state, and the best wines are made from Riesling, Chardonnay, St. Croix, Cabernet Franc and Vidal.
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
