Winery SakonnetThe Blessed Blend Red
Red wine
This wine generally goes well with beef, game (deer, venison) or spicy food.
Wine flavors and olphactive analysis
On the nose the The Blessed Blend Red of Winery Sakonnet in the region of Rhode Island often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with The Blessed Blend Red
Pairings that work perfectly with The Blessed Blend Red
Original food and wine pairings with The Blessed Blend Red
The The Blessed Blend Red of Winery Sakonnet matches generally quite well with dishes of beef, game (deer, venison) or spicy food such as recipes of pork tongue with bacon and onions, roast duck breast or duck fillet with dried apricots or traditional tagine (morocco).
Details and technical informations about Winery Sakonnet's The Blessed Blend Red.
Discover the grape variety: Montonico bianco
Structured, lively whites with a pale golden robe, a taut palate with pronounced acidity, and signature aromas of yellow fruits (peach, apricot), citrus (lemon), almonds and herbal notes. Also used as a base for sparkling wines and sweet passito. Often vinified dry, contributing to the identity of southern Abruzzi and Calabria whites. Italian white grape grown in Abruzzo and Calabria.
Last vintages of this wine
The best vintages of The Blessed Blend Red from Winery Sakonnet are 0
Informations about the Winery Sakonnet
The Winery Sakonnet is one of of the world's great 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
