Winery White HorseChamborcin
Red wine
This wine generally goes well with game (deer, venison) and spicy food.
Wine flavors and olphactive analysis
On the nose the Chamborcin of Winery White Horse in the region of New Jersey often reveals types of flavors of black fruit.
Food and wine pairings with Chamborcin
Pairings that work perfectly with Chamborcin
Original food and wine pairings with Chamborcin
The Chamborcin of Winery White Horse matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of quick duck breast with honey or tunisian pasta.
Details and technical informations about Winery White Horse's Chamborcin.
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 Chamborcin from Winery White Horse are 0
Informations about the Winery White Horse
The Winery White Horse is one of of the world's greatest estates. It offers 20 wines for sale in the of New Jersey to come and discover on site or to buy online.
The wine region of New Jersey
New Jersey is one of the smallest states in the United States, located on the Atlantic coast between New York to the North and Pennsylvania to the west. With its Rich agricultural history, the Garden State is a viable location for wineries and vineyards in an idyllic setting. The temperature, strongly moderated by the Atlantic Ocean, is suitable for Hybrid and vinifera grapes. Chardonnay, Cabernet Franc and Chambourcin are among the most important varieties planted in New Jersey.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
