Winery HosmerLemberger
Red wine
This wine generally goes well with
The Lemberger of the Winery Hosmer is in the top 20 of wines of Cayuga Lake.
Wine flavors and olphactive analysis
On the nose the Lemberger of Winery Hosmer in the region of New York often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit.
Details and technical informations about Winery Hosmer's Lemberger.
Discover the grape variety: Loin de l'oeil
This variety is most certainly from the Tarn region, more precisely from Gaillac, and is registered in the Official Catalogue of wine grape varieties, list A1. It is not found in any other French wine-growing region and is virtually unknown abroad.
Last vintages of this wine
The best vintages of Lemberger from Winery Hosmer are 0, 2017
Informations about the Winery Hosmer
The Winery Hosmer is one of of the world's great estates. It offers 30 wines for sale in the of Cayuga Lake to come and discover on site or to buy online.
The wine region of Cayuga Lake
The wine region of Cayuga Lake is located in the region of Finger Lakes of New York of United States. Wineries and vineyards like the Domaine Thirsty Owl Wine Company or the Domaine Thirsty Owl Wine Company produce mainly wines white, red and sweet. The most planted grape varieties in the region of Cayuga Lake are Riesling, Chardonnay and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Cayuga Lake often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of non oak, black fruit or spices.
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
