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Wine Details
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Description:
A blend of 50% Illinois Chambourcin and 50% Illinois Corot noir. Firm berry fruit and an easy-drinking texture reminiscent of wines from southern France. Medium ruby-red with a medium body and balanced acidity. Flavors and aromas of cherries, spice, plum, and dried fruit complexities leading to big softened tannins on the aftertaste. Red Velvet has attractive berry and cherry fruit flavors on the medium finish. Try this wine with grilled steak, BBQ pork, even grilled hearty vegetable dishes. Firm cheeses will nestle in the comfort of this “Velvet wine.”
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Varietal Definition
Chambourcin:
A french-american hybrid used to make red wines with fruity flavors and some herbaceousness. Grown in the cooler regions of Eastern U.S. and Canada. Decreasing acreages also found in Europe; due to stringent European Union rules these varieties cannot be blended with traditional varieties.
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Corot Noir:
Corot noir is the result of a cross between hybrids Seyve Villard 18-307 and Steuben in 1970. It ripens mid-season to late-season, and according to Reisch, its wines "are free of the hybrid aromas typical of many other red hybrid grapes, and can be used for varietal wine production or for blending. The distinctive red wine has a deep red color and attractive berry and cherry fruit aromas."
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