The Winery at Bull RunAntebellum
Red wine
This wine generally goes well with game (deer, venison) and spicy food.
Food and wine pairings with Antebellum
Pairings that work perfectly with Antebellum
Original food and wine pairings with Antebellum
The Antebellum of The Winery at Bull Run matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of duck breast with honey or fideuà (spain).
Details and technical informations about The Winery at Bull Run's Antebellum.
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.
Informations about the The Winery at Bull Run
The The Winery at Bull Run is one of of the world's great estates. It offers 36 wines for sale in the of Virginia to come and discover on site or to buy online.
The wine region of Virginia
Virginia is a state on the eastern seaboard of the United States, located immediately South of Maryland and North of the Carolinas. The state covers 42,750 square miles (110,750 km2) of mountains, valleys and the Atlantic coastal Complex that forms its eastern border. From the Cumberland and Blue Ridge Mountains in the west to the coastal creeks and estuaries in the east, Virginia's topography and geology are varied, to say the least. The landscape around the Chesapeake Bay - a vast coastal inlet that separates the main state from its Eastern Shore - could hardly be more different from that below Mt Rogers (1,750m), 480km to the west.
The word of the wine: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
