Louis Latour Bourgogne Pinot Noir

Louis Latour's Bourgogne Pinot Noir is a regional-level red from Burgundy, France, bottled at 13.0% ABV. The Bourgogne appellation covers the whole region, so this is Burgundy's entry-level tier. Pinot Noir is the only grape in a red wine of this name. Wines at this level usually show a pale to medium ruby color and a light to medium body. Expect red-fruit aromas such as cherry, raspberry and cranberry, plus a savory, earthy undertone of forest floor or damp leaves. A touch of spice is common, and so is a faint toasty note if some oak was used. This is a producer-level profile for the style. It is not a measured tasting analysis of this particular bottling. Structure is where Burgundian Pinot Noir stands apart from riper New World reds. Tannins in this style are typically fine and soft, not grippy. Acidity runs bright and fresh, which gives the wine lift and makes it work well at the table. Oak, when present, tends to stay in the background and supports the fruit without covering it. A moderate alcohol level like 13.0% fits that restrained, food-friendly style. The finish is usually medium in length, with the fruit fading into earthy and sometimes mineral notes. Because of that acidity and the light tannin, this bottle is flexible with food. Roast chicken, duck breast, and pork tenderloin are all natural matches. So are mushroom dishes such as risotto, tarts, or sautéed chanterelles, which echo the wine's earthy side. Salmon and seared tuna also work, since a light red will not overpower them. Soft cheeses like Brie, Camembert, and Époisses suit it well. Heavily spiced dishes, big charred steaks, and sharp tomato sauces tend to overwhelm a wine this delicate. Serve it lightly cooled, at about 55 to 60°F (13 to 16°C). That is roughly 20 to 30 minutes in the refrigerator before opening. Serving it at room temperature makes the alcohol more noticeable and flattens the fruit. A Burgundy-style glass with a wide bowl and a tapered rim gives the aromatics room to open. Decanting is not necessary for a bottle like this. If you want to open it up, pour it into the glass and let it sit for ten minutes or so. Regional Bourgogne Pinot Noir is generally made to be enjoyed on release or within a few years, when the fruit is freshest. It is a drink-now wine, not one to put away for long-term cellaring.