la Crema Monterey Pinot Noir

La Crema's Monterey Pinot Noir carries a 13.9% ABV, which places it in the middle of the Pinot Noir range: fuller than the delicate, high-acid examples from the coolest sites, but short of the 14.5 to 15% bottlings from warmer inland valleys. Monterey is a cool, wind-exposed coastal appellation, and Pinot Noir from there typically shows ripe red and dark cherry, raspberry and strawberry, with a touch of spice or tea-leaf earthiness. Expect a medium body, soft tannins and enough acidity to keep the fruit lively rather than heavy. Oak in wines like this is usually a supporting note, a little vanilla, cedar or baking spice, rather than the main feature. The finish tends to be moderate in length and fruit-led, which makes the wine approachable without much fuss. For serving, aim for roughly 14 to 16°C (57 to 61°F). That is cellar temperature, so a short 20 to 30 minutes in the refrigerator before opening is usually right. Served too warm, a Pinot at this alcohol level can taste flat and slightly hot; slightly cool, the acidity and red fruit come into focus. It does not need decanting, though pouring it into a large glass and giving it ten minutes opens the aromatics. A Burgundy-style glass with a wide bowl and a tapered rim suits it best, because the bowl concentrates the delicate floral and cherry aromas. At the table, Pinot Noir's moderate tannin and bright acidity make it adaptable. It works with roast chicken, duck breast, pork tenderloin and salmon, and it is a sensible red for mushroom dishes, lentils or roasted root vegetables. It also handles tomato-based pasta better than heavier reds, and softer cheeses such as Brie, Gruyère or a young Comté suit it well. Avoid very spicy dishes or heavily charred red meat, which can overwhelm the fruit. This is a bottle to drink now.