Winery Mount Salem - Blaufrankisch

Winery Mount SalemBlaufrankisch

The Blaufrankisch of Winery Mount Salem is a red wine from the region of New Jersey.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or mature and hard cheese.

Details and technical informations about Winery Mount Salem's Blaufrankisch.

Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Muscardin

Muscardin noir is a grape variety that originated in France (Vaucluse). 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 bunches of medium size, and grapes of medium caliber. The Muscardin noir can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon.

Informations about the Winery Mount Salem

The winery offers 17 different wines.
Its wines get an average rating of 3.7.
It is in the top 5 of the best estates in the region
It is located in New Jersey

The Winery Mount Salem is one of of the world's greatest estates. It offers 14 wines for sale in the of New Jersey to come and discover on site or to buy online.

Top wine New Jersey
In the top 90000 of of United States wines
In the top 500 of of New Jersey wines
In the top 350000 of red wines
In the top 650000 wines of the world

The wine region of New Jersey

New Jersey is one of the smallest states in the United States, located on the Atlantic coast between New York to the North and Pennsylvania to the west. With its Rich agricultural history, the Garden State is a viable location for wineries and vineyards in an idyllic setting. The temperature, strongly moderated by the Atlantic Ocean, is suitable for Hybrid and vinifera grapes. Chardonnay, Cabernet Franc and Chambourcin are among the most important varieties planted in New Jersey.

The word of the wine: Juice

The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.

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