Many deep red grapes can be made into a white wine by pressing immediately after crush. Our White Marquette is a pale rosé with crisp acidity and barely there sweetness.
Pair with sharp cheddar, soft cheeses, chicken, rare lamb, charcuterie plates, chicken or tuna salad.
Notes
A delightful by-product of our bold, dark Marquette, using the "saignee" portion of Marquette juice bled off before fermenting our Marquette. the bled off portion is what we use for our White Marquette.