Paper Road Pinot Noir

Paper Road Pinot Noir is a Massachusetts red made from Pinot Noir, a grape that does well in cool New England conditions. The details on file don't include a tasting profile, so what follows is what Pinot Noir from a cool-climate American region usually shows. Expect a light-to-medium-bodied red with red-fruit character: cranberry, red cherry and raspberry, sometimes with a little strawberry. A cool growing season often adds earthy or savory notes such as dried leaves, mushroom or tea. Tannins in this style are usually fine and soft, and acidity is bright, which keeps the wine fresh and gives it a clean, medium-length finish. If oak was used, it is more likely to show as light spice than as heavy vanilla. Serve it a little cooler than room temperature, around 55 to 60°F (13 to 16°C). About 20 minutes in the refrigerator before opening is usually enough. A warm Pinot Noir loses its definition and can taste alcoholic. A lightly chilled one keeps its fruit and acidity in balance. Decanting isn't necessary for a wine of this type. If the first pour seems tight, ten minutes in the glass will usually open it up. A wide-bowled Burgundy-style glass concentrates the delicate aromatics and gives the red fruit room to show. At the table, Pinot Noir's acidity and low tannin suit foods that heavier reds would overpower. Roast chicken, duck breast, pan-seared salmon and pork tenderloin all work. So do mushroom dishes, such as risotto or a roasted portobello. Charcuterie, soft cheeses like Brie or Camembert, and a New England standby like roasted squash also pair well. Skip heavily spiced or very rich red-meat dishes, which will flatten the wine's finer notes. Most Pinot Noir at this level is made to be opened soon after purchase, and that's the safest assumption here. It should drink well over the next few years, but nothing in the details points to long cellaring.