Winery MazzaBare Bones Red
Red wine
This wine is a blend of 5 varietals which are the Chambourcin, the Chancellor, the Léon Millot, the Noiret and the Merlot.
This wine generally goes well with beef, game (deer, venison) or spicy food.
Wine flavors and olphactive analysis
On the nose the Bare Bones Red of Winery Mazza in the region of New York often reveals types of flavors of black fruit.
Food and wine pairings with Bare Bones Red
Pairings that work perfectly with Bare Bones Red
Original food and wine pairings with Bare Bones Red
The Bare Bones Red of Winery Mazza matches generally quite well with dishes of beef, game (deer, venison) or spicy food such as recipes of cataplana with seafood, duck breast with foie gras sauce or risotto milanese.
Details and technical informations about Winery Mazza's Bare Bones Red.
Discover the grape variety: Chambourcin
Chambourcin noir is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). 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 large bunches of grapes of medium size. Chambourcin noir can be found in several vineyards: Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon, Armagnac, Provence & Corsica.
Last vintages of this wine
The best vintages of Bare Bones Red from Winery Mazza are 0
Informations about the Winery Mazza
The Winery Mazza is one of of the world's great estates. It offers 39 wines for sale in the of Lake Erie New York to come and discover on site or to buy online.
The wine region of Lake Erie New York
The wine region of Lake Erie New York is located in the region of New York of United States. Wineries and vineyards like the Domaine Johnson Estate or the Domaine 21 Brix produce mainly wines white, red and sweet. The most planted grape varieties in the region of Lake Erie New York are Riesling, Concord and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Lake Erie New York often reveals types of flavors of black fruit, red fruit or tree fruit and sometimes also flavors of citrus fruit, spices or earth.
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: Ampélographie
Study of the vine, and more particularly the grape varieties.
