90 Plus Pinot Noir

This Pinot Noir carries a Massachusetts designation and the Esplanda label, which puts it in the cooler-climate, lighter-handed end of American Pinot. The details on file don't include a vintage, oak regimen or lab numbers, so what follows is the profile to expect from the grape and the style, not a measured specification. Pinot Noir of this kind usually shows red cherry, cranberry and raspberry, sometimes with earthier notes of tea leaf, dried herbs or forest floor. It is typically light to medium in body, with soft, fine-grained tannin and fresh, noticeable acidity that keeps the finish clean instead of heavy. That acidity and gentle structure make Pinot Noir one of the more flexible red wines at the table. Roast chicken, duck breast, pork tenderloin and seared salmon or tuna all suit it, as do mushroom dishes, lentils and roasted root vegetables. It also works with softer cheeses such as Brie, Gruyère and mild goat cheese. Avoid heavily spiced or very rich, fatty red-meat dishes, which can overwhelm a wine with this much delicacy. For serving, pull the bottle slightly cooler than room temperature, around 55 to 60°F (13 to 16°C). Thirty minutes in the refrigerator before opening usually gets it there. Decanting isn't needed for a wine in this style, though ten to fifteen minutes in a wide-bowled glass can open up the aroma if it seems tight at first pour. A Burgundy-style glass with a broad bowl and a tapered rim gathers the delicate fruit and earth aromas better than a narrow, straight-sided glass. Treat it as a drink-now bottle. Nothing in the product details points to long-term cellaring, and light-bodied Pinot Noir is generally best enjoyed within a few years of release, while the fruit is still bright. Store it on its side in a cool, dark spot until you open it.