Description

Noble Vines Marquis Red

Behind the name Marquis Red is a noble legacy. Prized by kings and queens for centuries, certain vine stocks originating from renowned vineyards of France have proven their excellence over time.  With our Noble Vines Collection, we take the best of these noble vine stocks and cultivate them in California to craft wines of substance and character, such as this Marquis Red.

WINEMAKING

Marquis Red is a full-bodied red.  Grown in the warm inland valleys of California, generous heat during the peak summer months allowed for full ripening, while a cool blanket of fog slipped through the vineyards every evening keeping temperatures cool, producing a lush and well-balanced wine. Aged in American and French oak.

TASTING NOTES

Marquis Red features aromas of dark cherry, baking spice and vanilla. This full-bodied red is lush, juicy with smooth tannins and a lingering finish. Flavors of blackberry, raspberry, mocha and vanilla make this a great wine to pair with grilled steak, portobello mushroom burgers, hard cheeses and cured meats.

Noble Vines Marquis Red Notes To Your Senses:

• TASTE: Full-bodied with flavors of blackberry, raspberry, mocha and vanilla with smooth tannins and a long lingering finish
• AROMA: Dark cherry, baking spice and vanilla
• APPEARANCE: Dark red
• ABV: 14.5%
• PAIRING: Grilled steak, portobello mushroom burgers, hard cheeses and cured meats

Red Wine:

Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin. Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health young red wines are better than old as they have more tannin. However, as red wine ages, they become lighter. Very old wines are translucent and pale.

Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. Cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!

Master Sommelier Little Known, Big Facts:

• The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
• The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
• The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
• Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
• Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
• A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
• If a server or sommelier hands you a cork, don’t smell it, look for the date or other information ( mold, cracking, or breaks)
• Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
• Smell is by far the most important sense when it comes to drinking wine
• Wine was first developed in Mesopotamia, not France
• French wines are labeled following the soil on which they are produced, not according to the grape used
• When chilling wine, adding salt to ice will cool it down faster

Warnings:

You must be 21 or over to purchase this product

Instructions:

Serve chilled or at room temperature