Alphonse Dolly Pibot Noir

Alphonse Dolly Pibot Noir is a Pinot Noir from Massachusetts, produced under the Esplanda label. The bottle's details don't give a vintage, alcohol level or vineyard source, so the notes below describe what Pinot Noir from a cool New England climate usually shows. They are not measurements of this particular wine. Expect a light to medium-bodied red. Cool-climate Pinot usually leads with red fruit such as cranberry, tart cherry and raspberry. Earthy notes like forest floor, dried leaf or mushroom often sit underneath. Tannins are typically fine and soft, and acidity is bright, which makes the wine feel lively rather than heavy. Oak, if used, tends to stay in the background as light spice or toast. The finish is usually moderate in length and clean. That acidity and delicacy make it a flexible food wine. Roast chicken, duck breast and pan-seared salmon all suit it, as do mushroom dishes, lentils, and charcuterie with mild cheeses such as Gruyère or Brie. Grilled pork with a cherry or cranberry glaze is a good local-feeling match. Avoid very spicy or heavily smoked dishes. They tend to overpower the wine's lighter fruit. Serve it slightly cool, around 55 to 60°F (13 to 16°C). About 30 minutes in the refrigerator before opening usually gets it there. Warmer than that, the fruit can turn soft and the alcohol more noticeable. Decanting isn't necessary for a wine in this style. If it seems tight after opening, 15 to 20 minutes in the glass or a brief pour into a carafe will help. Use a large-bowled Burgundy-style glass, which gathers the aromatics and directs them toward the nose. Treat it as a drink-now bottle. Most American Pinot Noir at this level is made for the first few years after release rather than long cellaring. Keep it on its side in a cool, dark place if you are holding it for a short time.