A to Z Pinot Noir
An easy Oregon Pinot that goes with almost anything. The bottle to open when you don't want to think about it.
- How to decant
- Pour and let it open in the glass
- Drink
- Drink now
How it tastes
Red cherry and raspberry, a little earth underneath, and a touch of baking spice.
Light-bodied and dry, with soft tannin. Fifteen minutes in the fridge suits it.
How to serve it
Light Pinot loses its aromatics with too much air. Pour and let the glass do it.
A 2024 built to drink young.
Pour it with
- Chicken & Sausage Gumbo Light enough not to fight the spice
- Oven Pork Belly Acid against fat
- Korean Fried Chicken (Double-Fried, Two Glazes) Fruit against the glaze
From the journal
- Drink what you like — Tasting is a skill you need, not a test of money or access. What you drink makes a meal, and it doesn't take a PhD or a large bank account to get it right.
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