Erath Pinot Noir

Erath's Oregon Pinot Noir is bottled at 13.5% ABV, a moderate strength for the variety. Oregon Pinot is generally lighter and more finely built than its California counterpart, and this one fits that style. Expect a light to medium body with red-fruit character, most likely strawberry and raspberry, plus some floral lift. Wines from this region also tend to carry earthier notes such as mushroom or forest floor. Tannins in cool-climate Pinot are usually soft and fine-grained, and acidity is bright enough to keep the fruit fresh and the finish clean. If oak shows, expect it to play a supporting role, adding a little spice or toast without covering the fruit. Oregon's Willamette Valley sits at a latitude similar to Burgundy's, which is why its Pinot Noir is so often compared with red Burgundy. Pinot is a difficult grape to farm because it ripens in tight clusters and is prone to rot and mildew, and that difficulty is part of why good examples cost more than many other reds. This bottle is labeled simply as Oregon, so it may draw on fruit from more than one part of the state. Pinot's acidity and modest tannin make it one of the more flexible reds at the table. It suits pork tenderloin, roast duck and cedar-plank salmon, and it is especially good with anything built around wild mushrooms, such as mushroom risotto or a roasted mushroom tart. Roast chicken, lentil dishes and soft cheeses like brie or Camembert also work. Avoid heavily spiced or very rich, fatty dishes, which can overpower a wine this delicate. Serve it lightly cooled, at roughly 55 to 60°F. Twenty to thirty minutes in the refrigerator before opening is usually enough. Warmer than that, the alcohol becomes more noticeable and the fruit turns soft. A Burgundy-style glass with a wide bowl and a tapered rim concentrates the aromas, and the bowl gives the wine room to open. Decanting isn't necessary, though a short rest in the glass can help the floral and earthy notes come forward. This is a drink-now bottle in its style. It is built for its fresh fruit and balance rather than long cellaring, and it is best enjoyed over the next few years.