Belle Glos 25th Ann Pinot Noir

This anniversary-edition Pinot Noir from Belle Glos, made in the United States, is a red wine built on a grape known for its light-to-medium body and a fruit profile led by red cherry and raspberry. The details supplied for this bottle don't include a vintage, an official tasting profile or an alcohol percentage, so the notes below describe what Pinot Noir in this producer's category usually delivers. They are not measured specifics. Expect ripe red and dark cherry, strawberry and a little cranberry on the nose, often with baking spice, tea leaf or a hint of forest floor. On the palate, Pinot Noir typically has silky, fine-grained tannins and a fresh acidity that keeps the fruit from feeling heavy. Many bottlings are aged in French oak, which tends to add soft vanilla, clove or toast without dominating. The finish is usually medium in length and smooth rather than grippy. At the table, this style suits dishes that match its moderate weight. Roast chicken, duck breast, pork tenderloin and seared salmon or tuna all work well. Mushroom dishes, such as risotto or a roasted-mushroom flatbread, play off the earthy side of the grape. Soft cheeses like brie or Gruyère are a better fit than sharp, heavily aged ones. Avoid very spicy or heavily charred food, which can overwhelm the fruit. Serve it lightly cooled, around 55 to 60°F (13 to 16°C). A short stay in the refrigerator, about 20 minutes before opening, is usually enough. Pinot Noir seldom needs formal decanting. Pouring it into a large glass and letting it open for 10 to 15 minutes does the job, and a quick decant is only worth trying if the wine tastes tight at first. A wide-bowled Burgundy-style glass concentrates the delicate aromas better than a standard Bordeaux glass. Most Pinot Noir in this range is made to drink on release and over the next few years, while the fruit is lively. A special-edition label like this one could be set aside for a short time, but if you're unsure, plan to drink it soon rather than cellar it for the long term.