Nielson Pinot Noir

Nielson Pinot Noir is a Massachusetts-appropriate take on one of the thinnest-skinned red grapes, made under the Esplanda label in the United States. The listing doesn't give a vintage, vineyard source or oak regime, so what follows is the profile to expect from Pinot Noir grown in a cool New England climate rather than a measured analysis of this bottle. Cooler-climate Pinot usually shows red-fruit character such as tart cherry, cranberry and raspberry, sometimes with earthy, forest-floor or dried-herb notes. The body is typically light to medium, the tannins soft and fine-grained, and the acidity bright enough to keep the wine lively. If any oak is used, it tends to appear as light spice or a little vanilla rather than heavy toast. The finish is usually moderate and clean. At the table, this style suits dishes that match its delicacy. Roast chicken, duck breast, pan-seared salmon and mushroom risotto are classic partners. Charcuterie, lentils, and soft cheeses such as brie or camembert also work, because the acidity cuts through fat and the low tannin won't clash with rich flavors. Seafood chowders and roasted root vegetables are natural New England pairings. Heavily spiced or very tannin-dependent dishes, like a big grilled steak, will overwhelm a wine of this weight. Serve it lightly cooled, around 55 to 60°F (13 to 16°C). About 20 minutes in the refrigerator before opening usually gets a room-temperature bottle there. Too warm, and the fruit turns flat and the alcohol stands out. Decanting isn't necessary for most Pinot Noir at this level, though a short pour into a glass and ten minutes of air can help the aromas open. A wide-bowled Burgundy-style glass gives the delicate aromatics room to gather. Without a stated vintage or cellaring guidance, treat this as a bottle to drink in the near term, while the fresh fruit is at its best.