Merry Edwards Pinot Choir Rrv

This Pinot Noir from Merry Edwards is made in the United States. The label's "Pinot Choir" name and "Rrv" abbreviation point to a bottling meant to be approachable. Pinot Noir is a thin-skinned red grape, so styles like this usually show a translucent ruby color and a light-to-medium body. Expect red cherry, raspberry and cranberry on the nose, with possible hints of dried herbs, forest floor or a little baking spice. Tannins in Pinot Noir are typically fine and soft rather than grippy, and acidity runs bright, which keeps the fruit lively and gives the wine a clean, moderately long finish. Any oak influence is usually restrained and shows as light toast or vanilla at the edges, not as a dominant flavor. The acidity and low tannin make this a flexible wine at the table. Roast chicken, duck breast, pork tenderloin and seared salmon all suit it, as do mushroom dishes, lentils and roasted root vegetables. Soft cheeses such as brie or young Gruyère work better than aggressive blue cheeses, which can flatten the fruit. Tomato-based dishes with a bit of sweetness also pair well, because the wine's acidity matches theirs. Serve it slightly cooled, around 55 to 60°F (13 to 16°C). The easiest way to get there is about 20 minutes in the refrigerator before opening. Pinot Noir tastes flat and alcoholic when served warm, and it tastes tight and muted when ice cold. Decanting is generally not necessary for a bottle in this style. If the first pour seems closed, a few minutes in the glass will open it up without a decanter. A Burgundy-style glass with a wide bowl and a tapered rim lets the delicate aromas collect, and a standard red wine glass is a fine substitute. Wines in this category are generally made to be enjoyed within a few years of release, while the fruit is fresh. We have no cellaring guidance from the producer for this bottle, so treat it as a drink-now wine and do not plan on long aging.