Winery NewportGemini Red
Red wine
This wine generally goes well with poultry, beef or lamb.
The Gemini Red of the Winery Newport is in the top 5 of wines of Rhode Island.
Wine flavors and olphactive analysis
On the nose the Gemini Red of Winery Newport in the region of Rhode Island often reveals types of flavors of earth, oak or spices.
Food and wine pairings with Gemini Red
Pairings that work perfectly with Gemini Red
Original food and wine pairings with Gemini Red
The Gemini Red of Winery Newport matches generally quite well with dishes of beef, lamb or spicy food such as recipes of provencal stew, thomas's shoulder of lamb or moroccan kefta balls.
Details and technical informations about Winery Newport's Gemini Red.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Gemini Red from Winery Newport are 2015, 2013, 0, 2014 and 2008.
Informations about the Winery Newport
The Winery Newport is one of of the world's greatest estates. It offers 44 wines for sale in the of Rhode Island to come and discover on site or to buy online.
The wine region of Rhode Island
Smallest US state (New England), included in the Southeastern New England AVA, temperate maritime climate moderated by the Atlantic, 180-day growing season. Chardonnay is the signature white king: fresh and straight with green apple, pear, citrus, white flowers and a briny mineral touch, vibrant Atlantic acidity. Taut Riesling and aromatic Vidal hybrid as whites. Spiced Cabernet Franc and airy Pinot Noir as cool-climate reds.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
