Montinore Pinot Noir

Montinore Pinot Noir is a red wine made from Pinot Noir, a thin-skinned grape that tends to produce a lighter-bodied, more aromatic red than Cabernet or Syrah. The listing gives its origin as Massachusetts, United States, from the producer Esplanda. No vintage, alcohol level or oak treatment is stated, so the notes below describe what Pinot Noir from a cool Northeast climate usually shows, not a measured profile of this bottle. Expect red-fruit character such as cranberry, tart cherry and raspberry, possibly with earthy or dried-leaf notes. Cooler growing regions tend to give Pinot Noir brisk acidity, a light to medium body and soft, fine tannins. Any oak influence is most often a light touch of spice, and the finish is typically short to medium and clean rather than heavy. With little tannic grip, it is a red that works with food and doesn't dominate it. At the table, the acidity suits roast chicken, duck breast, pork tenderloin, salmon and mushroom dishes. It also works with charcuterie and soft cheeses such as brie or young goat cheese. Tomato-based pasta and herb-roasted vegetables are good matches too, since the wine's tartness cuts through richness without overpowering delicate flavors. Serve it lightly cooled, around 55 to 60°F (13 to 16°C). About 20 minutes in the refrigerator before opening is usually enough, because a room-temperature bottle can taste flat and alcoholic. Decanting is generally unnecessary for a wine of this style, though 15 minutes in the glass can open up the aromas. A large-bowled Burgundy-style glass helps concentrate the fruit. With no stated cellaring pedigree, treat it as a bottle to drink within a few years of purchase, not one to lay down.