Underwood Nouveau

Underwood's Nouveau is a Massachusetts-labeled Pinot Noir. The "nouveau" name points to a young, early-release wine made to be opened within months of the harvest. The details we have don't give the vintage, the vineyard source, or the ABV, so the character described here is what to expect from the style and not a measured profile. Wines in this style are usually pale to medium ruby and light in body. They lean on bright red fruit such as cranberry, raspberry and red cherry, often with a floral or candied note. Tannin is typically very soft and acidity fresh. Oak influence is usually minimal to none, and the finish is short and clean, which suits a wine made for immediate pleasure and not for structure. At the table, a light-bodied Pinot Noir like this works with food that doesn't overpower it. Roast turkey with cranberry sauce is the classic match, and roast chicken, pork loin, and mushroom dishes also suit it. Charcuterie boards, salmon, and soft cheeses such as brie or young goat cheese are other good choices. The wine's acidity also handles tomato-based pasta and pizza without trouble. Heavily spiced or very rich red-meat dishes will flatten it, so save those for something with more tannin. Serve it cool, at roughly 50 to 55°F (10 to 13°C). That is about 30 minutes in the refrigerator before opening, or a short stay in an ice bucket if it has warmed up. Chilling brings out the fruit and keeps the freshness in front. There is no need to decant a wine of this type, since it has little sediment or tannin to soften and long air exposure only dulls the aromas. A standard red wine glass or a Pinot Noir glass with a slightly wider bowl will gather the delicate aromatics well. Plan to drink this bottle soon. Nouveau-style wines are made for early enjoyment, and their charm comes from freshness that fades with time, so cellaring isn't worthwhile. Keep it somewhere cool and dark until you open it, and finish it within a day or two once the bottle is open.