J Lohr Pinot Noir

This is a California Pinot Noir from J. Lohr, bottled at 13.5% alcohol by volume, which puts it in the moderate range for the state's red wines. Pinot Noir from California generally leans toward ripe red fruit rather than the earthier, more savory profile of cooler European regions. Expect cherry and raspberry at the core, possibly with strawberry, a little cola or baking spice, and light oak influence rather than heavy toast. The body should sit in the light-to-medium range, with fine, gentle tannins and enough acidity to keep the fruit lively and the finish clean instead of heavy. That structure makes the wine flexible at the table. The high acidity and low tannin of Pinot Noir suit roast chicken, duck breast, pork tenderloin and salmon, including grilled or cedar-planked preparations. It also works with mushroom dishes, lentils, and mild-to-medium cheeses such as Gruyère, Brie or fresh goat cheese. Avoid very spicy food and heavily charred red meat, which can flatten the fruit and make the wine taste thin. Serve it lightly cooled, around 55 to 60°F (13 to 16°C). About 30 minutes in the refrigerator before opening is usually enough, and warmer service tends to make the alcohol more noticeable. Decanting isn't necessary for a wine of this style, though pouring it into a large glass and giving it ten minutes lets the aromas open. A Burgundy-style glass with a wide bowl and a tapered rim concentrates the red-fruit aromatics better than a narrow all-purpose glass. Wines like this are made for drinking in the near term, and Pinot Noir at this level is typically at its freshest within a few years of the vintage. Treat it as a bottle to open soon rather than one to cellar.