Winery Laurel LakeCabernet Franc
Red wine
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Cabernet Franc of Winery Laurel Lake in the region of New York often reveals types of flavors of earth, spices.
Food and wine pairings with Cabernet Franc
Pairings that work perfectly with Cabernet Franc
Original food and wine pairings with Cabernet Franc
The Cabernet Franc of Winery Laurel Lake matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of mexican beef tacos, pork chops with curry and honey or home-made cassoulet.
Details and technical informations about Winery Laurel Lake's Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Cabernet Franc from Winery Laurel Lake are 0, 2010
Informations about the Winery Laurel Lake
The Winery Laurel Lake is one of of the world's greatest estates. It offers 18 wines for sale in the of North Fork of Long Island to come and discover on site or to buy online.
The wine region of North Fork of Long Island
Maritime New York AVA between Long Island Sound and the Atlantic: signature Merlot as king red - supple and fruity with notes of black cherry, plum, blackberry, leather and a fresh-herb touch, round tannins and an elegant finish (maritime Bordeaux climate). Cabernet Franc and Cabernet Sauvignon in structuring support. Fresh Chardonnay and Sauvignon Blanc in whites (citrus, apple, flowers). AVA (1986), ~2,000 ac, sandy-gravel soils from glacial moraines, ocean breezes preserving acidity.
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Bouquet
The tertiary aromas that develop during aging and characterize the wine at its peak. This term is improperly used to refer to the aromas of a wine in general.
