Winery LinganoreReserve Red Skins
Red wine
This wine generally goes well with game (deer, venison) and spicy food.
The Reserve Red Skins of the Winery Linganore is in the top 90 of wines of Linganore.
Wine flavors and olphactive analysis
Food and wine pairings with Reserve Red Skins
Pairings that work perfectly with Reserve Red Skins
Original food and wine pairings with Reserve Red Skins
The Reserve Red Skins of Winery Linganore matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of duck breast with honey, potato and onion with garlic or caramel pork.
Details and technical informations about Winery Linganore's Reserve Red Skins.
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.
Last vintages of this wine
The best vintages of Reserve Red Skins from Winery Linganore are 0
Informations about the Winery Linganore
The Winery Linganore is one of of the world's greatest estates. It offers 42 wines for sale in the of Linganore to come and discover on site or to buy online.
The wine region of Linganore
First Maryland AVA (1983, 45th national) on the hills of Frederick and Carroll counties, humid continental climate. Chambourcin and Cabernet Franc as signature reds — supple with lively notes of cherry, raspberry, plum, pepper and a fresh herbal-spiced touch, fine tannins. Structured Cabernet Sauvignon and Vidal Blanc hybrid as complements. Emerging Albariño and opulent Chardonnay with citrus and stone fruit.
The wine region of Maryland
East Coast US wine state with a marked Bordeaux profile. Star Cabernet Franc: fine, structured reds with signature notes of raspberry, blackcurrant, bell pepper, violet, fresh herbs and spice, supple tannins — a local success. Also firm Cabernet Sauvignon, round Merlot and dense Petit Verdot in blends. Precise Chardonnay, aromatic Viognier and emerging saline Albarino whites.
The word of the wine: Cooperative cellar
A collective production structure to which winegrowers belong in order to pool their grapes, transform them into wine and ensure its marketing.
