Joseph Drouhin Bourgogne Rouge

Bourgogne Rouge is the regional-level red of Burgundy, and by style it is built on Pinot Noir. Bottles in this category usually show a pale to medium ruby color and a light-to-medium body. Expect red cherry, raspberry and cranberry first, with earthy notes of forest floor, dried leaves and a little mushroom or spice as the wine opens. Tannins in this style are typically fine-grained and gentle, and acidity is bright enough to keep the fruit lively. Oak, where it's used, tends to be a light background note rather than a vanilla-heavy one, and the finish is usually moderate in length and clean. Treat these as the typical profile of the style, not a measured description of this bottle. At the table, this kind of red is flexible. Its acidity and soft tannins suit roast chicken, duck breast, pork tenderloin and salmon, and it works well with mushroom dishes such as risotto or a tart with thyme. It also goes with charcuterie, lentils and soft cheeses like Brie or Camembert. Avoid heavily spiced or very rich, fatty red meat dishes, which can overwhelm a wine this delicate. Serve it slightly cool, around 55 to 60°F (13 to 16°C). Twenty to thirty minutes in the refrigerator before opening is usually enough, since a room-temperature bottle can make the fruit taste flat and the alcohol more noticeable. Decanting is rarely needed for a wine at this level. If the first pour seems tight, 15 to 30 minutes in the glass or a brief splash through a decanter will help the aromas open. The best glass is a Burgundy-style one with a wide bowl that narrows toward the rim, which concentrates the red fruit and earthy aromatics. Regional Bourgogne reds are generally made to be enjoyed within a few years of release, and most are best poured soon after purchase. Short-term cellaring of a year or two is reasonable if the bottle is kept cool and lying on its side. Don't expect long-term aging potential from this tier.