Thousand Islands WinerySaint Lawrence Red
Red wine
This wine is a blend of 2 varietals which are the Chambourcin and the Maréchal Foch.
This wine generally goes well with game (deer, venison) and spicy food.
Wine flavors and olphactive analysis
On the nose the Saint Lawrence Red of Thousand Islands Winery in the region of New York often reveals types of flavors of cherry, black cherries or plum and sometimes also flavors of microbio, red fruit or black fruit.
Food and wine pairings with Saint Lawrence Red
Pairings that work perfectly with Saint Lawrence Red
Original food and wine pairings with Saint Lawrence Red
The Saint Lawrence Red of Thousand Islands Winery matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of real paella recipe from valencia or pad thai.
Details and technical informations about Thousand Islands Winery's Saint Lawrence 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 Saint Lawrence Red from Thousand Islands Winery are 2008, 2014
Informations about the Thousand Islands Winery
The Thousand Islands Winery is one of of the world's greatest estates. It offers 25 wines for sale in the of New York to come and discover on site or to buy online.
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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
