Nutella Small

This is a Pinot Noir from Esplanda, grown in Massachusetts. The listing doesn't give a vintage, alcohol level, or tasting notes, so what follows describes how Pinot Noir from a cool New England climate typically behaves, not a measured profile of this bottle. The name "Nutella Small" is a product name. Don't take it as a sign of added flavoring or a hazelnut-chocolate character. Expect a lighter-bodied red with a translucent ruby color. Pinot Noir from cooler regions usually leans toward red cherry, cranberry, and raspberry, with earthy or leafy notes and sometimes a little baking spice if oak was used. Tannin in the style is soft and fine-grained, and acidity is bright. That brightness makes the wine taste fresh and keeps it from feeling heavy. The finish is typically medium in length, with fruit and a faint savory edge. Without any information on oak treatment, assume a restrained hand rather than pronounced vanilla or toast. The acidity and low tannin make it flexible at the table. Roast chicken, duck breast, pan-seared salmon, mushroom risotto, and pork tenderloin with a fruit sauce all suit it. So do lightly spiced dishes and mild, soft cheeses such as Brie or young Gruyère. Heavily charred red meat or very spicy food tends to overpower a wine this delicate. Serve it lightly cooled, around 55 to 60°F (13 to 16°C). About 20 minutes in the refrigerator before opening usually gets it there. Wines in this style rarely need decanting. If the first pour seems tight or closed, ten to fifteen minutes in the glass or a brief pass through a decanter will open it up. Use a wide-bowled glass, ideally a Burgundy-style stemware, which lets the aromatics collect and softens the acidity as it reaches the palate. Without a vintage or cellaring guidance from the producer, treat it as a bottle to drink within the next year or two, not one to hold for long aging.