Winery Left Foot CharleyRed Drive
Red wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.
Food and wine pairings with Red Drive
Pairings that work perfectly with Red Drive
Original food and wine pairings with Red Drive
The Red Drive of Winery Left Foot Charley matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or mature and hard cheese such as recipes of cannelloni of meat, salmon carpaccio with pink berries and shallots or lasagne with vegetables and savoy tomatoes.
Details and technical informations about Winery Left Foot Charley's Red Drive.
Discover the grape variety: Bouquettraube
The white Bouquettraube is a grape variety originating from Germany. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. The white Bouquettraube can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Red Drive from Winery Left Foot Charley are 0
Informations about the Winery Left Foot Charley
The Winery Left Foot Charley is one of of the world's great estates. It offers 27 wines for sale in the of Michigan to come and discover on site or to buy online.
The wine region of Michigan
Michigan is a state in the Midwestern United States, located between Great Lakes Huron and Michigan, along the northern border of the United States with Canada. Grape wine production in the state focuses on cool Climate vinifera varieties, while fruit wine production is also significant. The state is also known for its craft breweries and a growing spirits industry. Riesling has quickly become the most important noble grape, supported by varieties such as Pinot blanc, pinot grigio and Gewurztraminer.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
