Winery Stone HillChambourcin Dry Red
Red wine
This wine generally goes well with game (deer, venison) and spicy food.
The Chambourcin Dry Red of the Winery Stone Hill is in the top 10 of wines of Missouri.
Wine flavors and olphactive analysis
On the nose the Chambourcin Dry Red of Winery Stone Hill in the region of Missouri often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Chambourcin Dry Red
Pairings that work perfectly with Chambourcin Dry Red
Original food and wine pairings with Chambourcin Dry Red
The Chambourcin Dry Red of Winery Stone Hill matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of magret with pepper or spaghetti all 'amatriciana.
Details and technical informations about Winery Stone Hill's Chambourcin Dry Red.
Discover the grape variety: Chambourcin
Chambourcin noir is a grape variety that originated in France (Rhône-Alpes valley). It is a variety resulting from a cross of the same species (interspecific hybridization). 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 large bunches of grapes of medium size. Chambourcin noir can be found in several vineyards: Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, Languedoc & Roussillon, Armagnac, Provence & Corsica.
Last vintages of this wine
The best vintages of Chambourcin Dry Red from Winery Stone Hill are 2013, 2012, 2009, 2011 and 0.
Informations about the Winery Stone Hill
The Winery Stone Hill is one of of the world's greatest estates. It offers 43 wines for sale in the of Missouri to come and discover on site or to buy online.
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
