The Saratoga WinerySaratoga Red Semi-Dry
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Pinot noir.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
Food and wine pairings with Saratoga Red Semi-Dry
Pairings that work perfectly with Saratoga Red Semi-Dry
Original food and wine pairings with Saratoga Red Semi-Dry
The Saratoga Red Semi-Dry of The Saratoga Winery matches generally quite well with dishes of beef, lamb or veal such as recipes of shepherd's pie (quebec!), tajine with 2 meats and preserved lemons or veal meatballs with curry.
Details and technical informations about The Saratoga Winery's Saratoga Red Semi-Dry.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Saratoga Red Semi-Dry from The Saratoga Winery are 0
Informations about the The Saratoga Winery
The The Saratoga Winery is one of of the world's greatest estates. It offers 16 wines for sale in the of Finger Lakes to come and discover on site or to buy online.
The wine region of Finger Lakes
The wine region of Finger Lakes is located in the region of New York of United States. We currently count 165 estates and châteaux in the of Finger Lakes, producing 1354 different wines in conventional, organic and biodynamic agriculture. The wines of Finger Lakes go well with generally quite well with dishes .
The wine region of New York
New York may not be particularly famous for its wines, but the state is home to a significant number of vineyards and wineries. It ranks third among U. S. wine-producing states in terms of Volume produced, surpassed only by Washington State and of course California.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
