Bel Air Pinot Noir

Bel Air Pinot Noir is a Massachusetts-grown red from Esplanda, and that origin sets reasonable expectations. Pinot Noir from a cool New England climate usually comes in lighter and brighter than its California counterparts. Expect a pale to medium ruby color and aromas of red cherry, cranberry and raspberry, with possible hints of dried herbs, forest floor or light spice. On the palate, styles like this tend to be light to medium in body. The tannins are soft and fine-grained, and the acidity is lively enough to keep the fruit fresh. If oak was used, it is typically restrained and shows up as a little toast or vanilla at the edges. The finish is usually moderate and clean, with the fruit fading before any heaviness sets in. That structure suits food well. Roast chicken, duck breast and pork tenderloin are natural partners, as are mushroom dishes, salmon and tuna, and grilled vegetables. Pinot Noir's acidity also handles tomato-based dishes and cranberry or cherry sauces on poultry. Soft cheeses such as Brie, Camembert and young goat cheese work better with it than sharp aged ones. Heavily spiced or charred red-meat dishes tend to overpower a wine this delicate, so a bolder bottle is a better match for those. Serve it slightly cooled, at roughly 55 to 60°F (13 to 16°C). Twenty to thirty minutes in the refrigerator before opening is usually enough, and the wine will warm gently in the glass. Light-bodied Pinot Noir rarely needs formal decanting. If the first pour seems tight or a little closed, give it ten to fifteen minutes in the glass or a brief splash into a decanter to open the aromatics. A Burgundy-style glass with a wide bowl and a tapered rim concentrates the red-fruit and herbal notes and is the best choice here. Wines from this style and region are generally made for near-term drinking, so plan to open it within a couple of years of purchase for the freshest fruit. Because no vintage is specified here, check the bottle label for the year. Store it on its side in a cool, dark place away from heat until you are ready to serve.