Winery New Hall VineyardsBarons Red
Red wine
This wine is a blend of 2 varietals which are the Dornfelder and the Pinot noir.
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Barons Red of Winery New Hall Vineyards in the region of England often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices.
Food and wine pairings with Barons Red
Pairings that work perfectly with Barons Red
Original food and wine pairings with Barons Red
The Barons Red of Winery New Hall Vineyards matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of festive chinese fondue, turkey stuffed with chestnuts or wild boar ragout with kriek.
Details and technical informations about Winery New Hall Vineyards's Barons Red.
Discover the grape variety: Dornfelder
German, intraspecific cross made in 1955 by August Karl Herold (1902-1973) between the helfensteiner and the heroldrebe (more details, click here!). With these same parents he also obtained the hegel. The Dornfelder can be found in Switzerland, United Kingdom, Belgium, Germany, Austria, Czech Republic, Canada, United States, ... . Virtually unknown in France, we nevertheless recognize a certain interest in it due to its short phenological cycle and the quality of its wines, both rosé and red.
Last vintages of this wine
The best vintages of Barons Red from Winery New Hall Vineyards are 2018, 0
Informations about the Winery New Hall Vineyards
The Winery New Hall Vineyards is one of of the world's great estates. It offers 34 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Ampélographie
Study of the vine, and more particularly the grape varieties.
