Norton Wine - A Guide to Characteristics, Varietals, and Pairing
The Norton grape varietal is a thick-skinned grape that has a high level of acidity and tannins. It is known for its deep, rich color and bold flavors. The grape thrives in hot climates and is resistant to many diseases that commonly affect other grape varietals.
The Norton grape is widely cultivated in the United States, particularly in Missouri, Virginia, and Kansas. However, it is also grown in other regions like Georgia, Texas, and Maryland.
Norton wine is typically made using traditional winemaking techniques, fermentation and oak aging. In this process, the grapes are crushed and the juice is fermented in stainless steel or oak barrels.
When drinking Norton wine, you can expect a full-bodied and robust profile with lots of fruit flavors and spices. The wine's high acidity level makes it particularly refreshing and ideal for pairing with some bold-tasting foods.
Norton wine pairs well with meats like beef, lamb, and venison; it's particularly great with flavorful tomato sauce dishes or meals spiced with cumin, anise or peppercorns. The wine also pairs well with aged and blue cheese.
Norton wine is a dry wine, which means it has almost no sugar left in it after the fermentation process; therefore, it does not have that sweet taste that some dessert and fortified wines have.
Norton wine should be served at room temperature or slightly chilled - around 58-64 degrees Fahrenheit. If the wine is too cold, it will mask some of its natural flavors.
Norton wine typically has 12-14% alcohol by volume, which is average for a red wine.
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