Philip Jamison Jones WineryRipton Red
Red wine
This wine is a blend of 2 varietals which are the Petit Verdot and the Sangiovese.
This wine generally goes well with pork, vegetarian or poultry.
The Ripton Red of the Philip Jamison Jones Winery is in the top 10 of wines of Connecticut.
Food and wine pairings with Ripton Red
Pairings that work perfectly with Ripton Red
Original food and wine pairings with Ripton Red
The Ripton Red of Philip Jamison Jones Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of beef luc lake, gypsy sauce or sarthe pot.
Details and technical informations about Philip Jamison Jones Winery's Ripton Red.
Discover the grape variety: Petit Verdot
Petit Verdot noir is a grape variety that originated in France (southwest). 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 small bunches and small grapes. Petit Verdot noir can be found in several vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Ripton Red from Philip Jamison Jones Winery are 0
Informations about the Philip Jamison Jones Winery
The Philip Jamison Jones Winery is one of of the world's greatest estates. It offers 18 wines for sale in the of Connecticut to come and discover on site or to buy online.
The wine region of Connecticut
Connecticut is a state located in the Southern NewEngland region of the United States, bordering the Long Island Sound to the south and Massachusetts to the North. Although it is not known for its wine production, Connecticut is nevertheless home to a craft wine industry that has grown steadily since the 1970s. Vitis vinifera and Hybrid grapes are planted throughout the state, and the best wines are made from Riesling, Chardonnay, St. Croix, Cabernet Franc and Vidal.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
