Olivier Leflaire Bourgogne

Olivier Leflaire Bourgogne is listed in the French red category, and the name points to red Burgundy, where the grape is Pinot Noir. The listing also gives the state as Massachusetts, which doesn't match that, and it gives no vintage, grape or ABV. Check the label for the grape and growing region before relying on any of what follows. The tasting notes below describe what a Bourgogne rouge usually offers, not a measured profile of this bottle. Wines of this kind usually show red cherry, raspberry and cranberry, sometimes with a little forest floor, dried herb or light spice. The body is typically light to medium, the tannins soft and fine-grained, and the acidity fairly bright, so the wine tastes fresh rather than heavy. If oak is used, it is normally restrained and adds a hint of toast or vanilla around the fruit. The finish tends to be moderate in length and clean, not extracted or jammy. That profile suits foods with some richness and earthiness. Roast chicken, duck breast, pork tenderloin, mushroom dishes, lentils, salmon and soft cheeses such as Brie or Port-Salut are all natural matches. The acidity also handles charcuterie and herb-roasted vegetables. Very spicy or heavily sauced dishes will overpower a delicate red like this. Serve it slightly cool, at roughly 14 to 16°C (57 to 61°F). About 30 minutes in the refrigerator before opening usually gets it there. Light reds of this type seldom need decanting. If the bottle seems closed or tight when opened, 15 to 20 minutes in a decanter or a wide glass will help. A Burgundy-style glass with a broad bowl and a tapered rim gathers the aromas best, and a standard all-purpose red glass also works. Without a stated vintage or producer details, treat it as a bottle to drink soon after purchase, and keep it somewhere cool, dark and steady until you open it. Don't plan on long cellaring unless the label gives you reason to.