Martin Ray Synthesis

Martin Ray Synthesis is a Pinot Noir listed under a Massachusetts designation in the United States. That is an unusual origin for the grape, and it is a reason to read the style expectations below as typical of Pinot Noir rather than as measured figures for this bottle. Pinot Noir of this kind is usually light to medium in body, with red-fruit character such as cherry, raspberry and cranberry. It often picks up earthier notes of forest floor, dried herbs or mushroom, and sometimes a little baking spice if oak was used. Tannins are normally soft and fine-grained, and acidity is typically bright, so the wine feels fresh and tapers into a medium-length, gently savory finish. Cooler-climate bottlings tend to lean toward tart red fruit and herbal lift, while warmer ones show riper, darker cherry. Pinot Noir's high acidity and low tannin make it flexible at the table. Roast chicken, duck breast, pork tenderloin and seared salmon or tuna all suit it. Mushroom dishes such as risotto, or pasta with a butter-and-sage sauce, play to its earthy side. Soft cheeses like brie and Gruyère work better with it than aggressive blue cheeses. It also handles Thanksgiving-style spreads well, since cranberry, roasted vegetables and turkey sit comfortably alongside a wine with this much acidity. Serve it slightly cool, around 55 to 60°F (13 to 16°C). About 30 minutes in the refrigerator before opening usually gets it there, and warmth tends to make Pinot taste flat or alcoholic. Decanting is not essential for a wine of this style. If the first pour seems tight, 15 to 20 minutes in a glass or carafe is enough to open it up. A Burgundy-style glass with a wide bowl and tapered rim concentrates the delicate aromatics better than a narrow all-purpose glass. No vintage or aging information is given for this bottle, and most Pinot Noir at this level is meant for drinking within a few years of release. Treat it as a bottle to open now rather than one to cellar.