Winery Southold Farm + CellarThe Devil Makes Three
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Malbec and the Merlot.
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the The Devil Makes Three of Winery Southold Farm + Cellar in the region of New York often reveals types of flavors of earth, spices or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with The Devil Makes Three
Pairings that work perfectly with The Devil Makes Three
Original food and wine pairings with The Devil Makes Three
The The Devil Makes Three of Winery Southold Farm + Cellar matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of spaghetti with beef balls, homemade burger or magret stuffed with foie gras.
Details and technical informations about Winery Southold Farm + Cellar's The Devil Makes Three.
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 The Devil Makes Three from Winery Southold Farm + Cellar are 0, 2015
Informations about the Winery Southold Farm + Cellar
The Winery Southold Farm + Cellar is one of of the world's greatest estates. It offers 51 wines for sale in the of North Fork of Long Island to come and discover on site or to buy online.
The wine region of North Fork of Long Island
Maritime New York AVA between Long Island Sound and the Atlantic: signature Merlot as king red - supple and fruity with notes of black cherry, plum, blackberry, leather and a fresh-herb touch, round tannins and an elegant finish (maritime Bordeaux climate). Cabernet Franc and Cabernet Sauvignon in structuring support. Fresh Chardonnay and Sauvignon Blanc in whites (citrus, apple, flowers). AVA (1986), ~2,000 ac, sandy-gravel soils from glacial moraines, ocean breezes preserving acidity.
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
