Winery White Tail RunBuck Naked
Red wine
This wine generally goes well with game (deer, venison) and spicy food.
The Buck Naked of the Winery White Tail Run is in the top 10 of wines of Kansas.
Food and wine pairings with Buck Naked
Pairings that work perfectly with Buck Naked
Original food and wine pairings with Buck Naked
The Buck Naked of Winery White Tail Run matches generally quite well with dishes of game (deer, venison) or spicy food such as recipes of magret with pepper or kefta.
Details and technical informations about Winery White Tail Run's Buck Naked.
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 Buck Naked from Winery White Tail Run are 0
Informations about the Winery White Tail Run
The Winery White Tail Run is one of of the world's greatest estates. It offers 7 wines for sale in the of Kansas to come and discover on site or to buy online.
The wine region of Kansas
Kansas is a state located in the Center of the United States of America, which covers a little less than 200 500 km². The state is better known for its grain crops and sunflower products than for its wine production. However, there is a small but steadily growing wine industry in the eastern Part of the state, concentrated in the area near Kansas City and aLong the Kansas River. There are also a trio of wineries in the Wichita area.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
