
Winery VieniReserve Founder's Blend
This wine is a blend of 2 varietals which are the Baco noir and the Cabernet franc.
This wine generally goes well with pork, poultry or beef.

Food and wine pairings with Reserve Founder's Blend
Pairings that work perfectly with Reserve Founder's Blend
Original food and wine pairings with Reserve Founder's Blend
The Reserve Founder's Blend of Winery Vieni matches generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of borscht (russia), salty crumble with courgettes, goat cheese and bacon or rabbit with cider and prunes.
Details and technical informations about Winery Vieni's Reserve Founder's Blend.
Discover the grape variety: Baco noir
Colourful, lively reds with a deep purple robe, supple tannins and high acidity. Intense aromas of black cherry, blackberry, plum, coffee and characteristic smoky notes. Dense palate, tense finish. Nearly banned in France, it is the signature of northern Canadian reds (Ontario, Nova Scotia) and the north-eastern US (New York). French hybrid created in 1902 by François Baco in the Landes (Folle Blanche × Vitis riparia Grand Glabre).
Last vintages of this wine
The best vintages of Reserve Founder's Blend from Winery Vieni are 2016, 0
Informations about the Winery Vieni
The Winery Vieni is one of of the world's great estates. It offers 26 wines for sale in the of Ontario to come and discover on site or to buy online.
The wine region of Ontario
World reference for Canadian Icewine: exceptional sweet wines from grapes frozen on the vine, golden colour, signature notes of candied apricot, mango, honey, citrus and exotic fruits, opulent sugar balanced by taut acidity (Vidal for fruit, Riesling for finesse). Cool-climate still wines: mineral, lively Riesling, precise Chardonnay, fine Pinot Noir (cherry, undergrowth), peppery Cabernet Franc. ~5,500 ha on the Niagara Peninsula between Lake Ontario and the escarpment, VQA.
The word of the wine: Seeds
A maximum of four, located in the heart of the grape berry, they contain tannins and nitrogenous matter.














