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Tomasello Winery Cranberry Fruit Wine (500ml)

Fruit Wine from New York
      0% ABV
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      4.0 1 Ratings
        0% ABV

        Winemaker Notes

        Tomasello Cranberry Wine is a perfect balance of light sweetness and tart, refreshing cranberry. The color is an intense cranberry red and the aroma enticing, especially when served room temperature. This 100% natural cranberry wine complements an array of foods or can be served alone.

        Tomasello Cranberry Wine tastes great with a number of traditional foods with which you would typically serve cranberry products. Try our Tomasello Cranberry Wine with Turkey. You'll find that it is the perfect substitute for cranberry sauce. Or serve Tomasello Cranberry Wine chilled with Creamy Cheesecake. The creamy character of the cheese cake is cleansed away by the tart acidity of the Cranberry Wine. For a more substantial drink try a Tomasello Cranberry Wine Cosmopolitan.

        Critical Acclaim

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        Tomasello Winery

        Tomasello Winery

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        Tomasello Winery, New York
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        Tomasello Winery is a small third-generation family Winery founded in 1933. Currently, the Winery produces over thirty different wines from grapes it grows on seventy acres. Its traditional wines include an Atlantic County Cabernet Sauvignon, Cabernet Franc, Chambourcin and Villard Noir as well as Never Oak Chardonnay to name a few. These Regional wines have garnered a number of awards and medals and are currently available in selected markets.

        The Winery is perhaps best known, however, for the ”Tomasello Fruit Wine Portfolio”, a line of 100% naturally fermented fruit wines (Red Raspberry, Blackberry, Blueberry, Cranberry and Cherry) which are sold throughout the US and exported to a number of foreign countries. These wines are intense in their fruit character and are used as dessert wines, reduced in the sauté pan for entrée sauces, incorporated into baking recipes, in mixed drink concoctions and in kirs with sparkling wines.

        New York

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        An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

        The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

        LIM313291550_0 Item# 39928