Description

A true expression of Oregon Pinot Noir: racy, with bright red fruit and fine tannins in harmony. A pretty, versatile wine that will pair neatly with most proteins cooked in a wide variety of styles, as well as earthy, and rustic vegetables, and bright-red to black fruits like cherry, cranberry, or plum. Fuller-bodied seafood like Salmon, Halibut, or TroutAll manner of porkGrilled meats and vegetables from chicken to venisonBraised meats and stewsRoot vegetables and mushrooms, especially mushroomsLearn to like duck. Duck is fantastic with Pinot Noir. Make a cherry gastrique and add it to the duck. You will become the food and wine hero of the universe.