Barefoot Pinot Noir

This is a Pinot Noir in a 1.5-litre magnum, listed as a United States wine with Massachusetts as its appellation. The listing gives no vintage, ABV or tasting notes, so the profile below is what Pinot Noir at this level usually delivers. Expect a light-to-medium-bodied red with red-fruit character, such as cherry, raspberry and strawberry. Often there is a touch of earthy spice or dried herb behind the fruit. Tannin in this style is typically soft and fine-grained, acidity is moderate to fresh, and oak, if any, tends to stay in the background. The finish is usually short to medium and smooth rather than grippy. The magnum format suits wine that is poured freely at a table. It holds the equivalent of two standard bottles, so it fits a dinner for six to eight, a holiday meal or a shared buffet. Pinot Noir's low tannin and bright acidity make it flexible with food. Roast chicken, turkey, duck breast, pork tenderloin and salmon are the natural matches. Mushroom dishes, baked brie, charcuterie and tomato-based pasta work too, and the acidity cuts through richer sauces without overpowering delicate flavors. Heavily spiced or very smoky barbecue dishes will tend to swamp a wine of this weight. Serve it lightly cooled, at about 55 to 60°F (13 to 16°C). That is roughly 30 to 40 minutes in the refrigerator, or a short stay in an ice bucket if the bottle starts at room temperature. Served too warm, light reds like this can taste flat and show their alcohol. Decanting is not needed for a wine in this style, though pouring it into a decanter or pitcher makes a magnum easier to handle at the table. A Burgundy-style glass with a wide bowl and tapered rim gathers the fruit aromas, and a standard red wine glass works fine if that is what you have. As a bottle at this level, it is meant to be opened soon after purchase rather than cellared. Once opened, a magnum should stay fresh for a few days if re-corked or sealed and kept in the refrigerator.