Winery SakonnetRhode Island Red
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Chancellor.
This wine generally goes well with pork, poultry or beef.
The Rhode Island Red of the Winery Sakonnet is in the top 20 of wines of Rhode Island.
Wine flavors and olphactive analysis
On the nose the Rhode Island Red of Winery Sakonnet in the region of Rhode Island often reveals types of flavors of earth, red fruit or black fruit.
Food and wine pairings with Rhode Island Red
Pairings that work perfectly with Rhode Island Red
Original food and wine pairings with Rhode Island Red
The Rhode Island Red of Winery Sakonnet matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of fondue bourguignonne and accompanying sauces, veal cutlets with savoy tomme or provençal tart with rabbit.
Details and technical informations about Winery Sakonnet's Rhode Island Red.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Rhode Island Red from Winery Sakonnet are 0
Informations about the Winery Sakonnet
The Winery Sakonnet is one of of the world's greatest estates. It offers 29 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: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
