Duck Walk Windmill Red

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    Duck Walk Windmill Red Front Label
    Duck Walk Windmill Red Front Label

    Product Details


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    750ML

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    Somm Note

    Winemaker Notes

    Black currant, plum, and raspberries dominate this semi-dry red wine. A soft wine to be enjoyed now with years of potential aging. Soft and smooth, elegant with beef, chicken, and especially with Italian food
    Duck Walk

    Duck Walk

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    Duck Walk, Other U.S.
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    It was the dream of our founder, Dr. Herodotus “Dan” Damianos, that helped create the winemaking industry on Long Island in the early 1980’s. In 1994 he and his son, Alexander, founded Duck Walk Vineyards. The Normandy Chateau-style building in Water Mill, a true Hamptons landmark, became home to what has quickly evolved into one of the most well-known names in Long Island wine. Duck Walk Vineyards has two locations – the flagship winery is located in Southampton, New York. In 2007 we added a new location on the North Fork of Long Island. Surrounded by 30 beautiful acres of Sauvignon Blanc grape vines, Duck Walk Vineyards North is an ideal location to taste Duck Walk’s renowned wines while visiting Long Island’s famous Wine Trail.

    <p>Encompassing 140 scenic acres and producing some 5,000 cases of awarding winning wine each year. From Vidal Ice Wine made with grapes actually frozen on the vine, to the renowned Blueberry Port crafted from wild Maine blueberries, our wines are crafted to be distinctive and exceptional. At the core of it all is a family with experience and dedication in creating great wine.

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    How to Serve Red Wine

    A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

    How Long Does Red Wine Last?

    Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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    Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very 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 (from the Eastern European country of Georgia). 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 the hybrid variety, Vidal.

    CGM60812_0 Item# 26982

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