Duxinaro Pinot Noir

Duxinaro Pinot Noir is a Massachusetts-appellation red from the Esplanda label, so it comes from a cool, Atlantic-influenced climate rather than the warmer California or Oregon regions most Pinot Noir shoppers know. The details on file don't give a vintage, ABV or tasting notes, so what follows describes what Pinot Noir from a cooler growing region usually offers. Expect a light-to-medium-bodied red with red-fruit character such as cranberry, tart cherry and raspberry, possibly with earthy, leafy or dried-herb notes in the background. Styles like this tend to have moderate to high acidity, soft and fine-grained tannins, and a clean, fairly short-to-medium finish. Oak influence, if any, is usually restrained in Pinot Noir at this level, so don't expect heavy vanilla or toast. That brisk acidity and low tannin make the bottle flexible at the table. It suits roast chicken, duck breast, pan-seared salmon and mushroom dishes, and it handles herb-heavy preparations like thyme-roasted pork or a risotto with sautéed mushrooms. It's also a good match for a Thanksgiving-style spread, where cranberry sauce and roasted poultry need a red that won't overpower them. Soft cheeses such as Brie and Camembert, or a mild Gruyère, work better than aged, tannic-friendly cheeses. Very spicy or heavily sauced red-meat dishes tend to overwhelm a lighter Pinot. Serve it lightly cooled, around 55 to 60°F (13 to 16°C). About 20 minutes in the refrigerator before opening is usually enough, and a bottle that's too warm will taste flabby and alcoholic. Decanting isn't necessary for a wine of this style, though pouring it into a large glass and letting it sit for ten minutes can open up the aromatics. Use a wide-bowled Burgundy-style glass, which gathers delicate red-fruit and earthy aromas and lets them reach the nose. With no cellaring information available for this bottle, treat it as a drink-now wine.