Copenhagen

Copenhagen is a Pinot Noir from Esplanda, grown in Massachusetts. That puts it among the cool-climate American Pinots, a group that tends to be lighter in colour and body than California bottlings. Pinot Noir from a cooler region like New England usually shows red-fruit character such as cranberry, tart cherry and raspberry. Expect earthy or leafy undertones, possibly dried herbs or forest floor, rather than dense, jammy fruit. These are typical traits of the style and region, not a measured profile of this bottling. In the glass, expect a transparent ruby colour, a light to medium body and fine-grained, gentle tannins. Acidity in cool-climate Pinot is typically bright and lively, which gives the wine a fresh, savory edge and a clean finish of moderate length. Oak influence, if any, is usually restrained in this style, so the fruit and acidity lead rather than vanilla or toast. Check the label or ask the store for any specifics on vinification, since none are given here. Serve it slightly cool, around 55 to 60°F (13 to 16°C). A short 15 to 20 minutes in the refrigerator before opening usually brings a room-temperature bottle into range. Too much chill mutes the aromatics, and too much warmth makes the alcohol feel more prominent. Light-bodied Pinot rarely needs formal decanting, though pouring it into a decanter or simply giving it 15 to 20 minutes in the glass can open up the aromas. A Burgundy-style glass with a wide bowl and tapered rim concentrates the delicate red-fruit and earthy notes. At the table, the wine's acidity and soft tannin suit roast chicken, duck breast, salmon and seared tuna. It also works with mushroom dishes, lentils, and roasted root vegetables. For Massachusetts-style pairings, try it with pan-roasted cod or a New England turkey dinner, where the acidity cuts through richness without overpowering the food. Soft cheeses like brie or young Gruyère suit it better than sharp, aged ones. This is best treated as a drink-now bottle. Light-bodied, cool-climate Pinots are generally enjoyed within a few years of release, and nothing in the details here points to a wine built for long cellaring.