Lightly Wines Pinot Noir

Lightly Wines' Pinot Noir comes from Massachusetts, which makes it a New England bottling. That puts it in a cool, maritime growing climate that is quite different from the warmer West Coast regions most American Pinot Noir comes from. The details provided don't give a vintage, an ABV or an official tasting profile. What follows describes what cool-climate Pinot Noir typically offers, so treat it as an expectation and not a measured profile of this bottle. Expect a light to medium-bodied red in the usual Pinot Noir style. The fruit tends toward tart red cherry, cranberry and raspberry, sometimes with a touch of strawberry. Cooler-climate examples often add earthy or savory notes such as dried leaves, mushroom or a light herbal edge. Tannins in this grape are generally soft and fine-grained, and acidity is usually bright. That acidity is the main reason the wine works so well with food. If oak was used, it is usually in the background, with perhaps a little vanilla or baking spice. The finish in this style is typically clean and moderate in length, not heavy or jammy. At the table, Pinot Noir is one of the more flexible reds. Roast chicken, duck breast and pork tenderloin suit it well, and so do salmon and seared tuna. Mushroom dishes such as risotto, sautéed cremini on toast or a mushroom tart echo its earthy side. For a Thanksgiving-style spread of turkey, cranberry and roasted root vegetables, the acidity cuts through richer dishes without overpowering them. Soft cheeses like Brie, Camembert and young Gruyère also pair easily. Heavily spiced or very tomato-driven dishes tend to flatten the fruit, so keep those for a sturdier red. Serve it slightly cooler than room temperature, around 55 to 60°F. Twenty minutes in the refrigerator before opening usually gets it there, and a warm bottle will taste flabby and alcoholic. Decanting isn't needed for a wine in this style. Pouring it into a glass and giving it ten or fifteen minutes is enough to open up the aromas. A Burgundy-style glass with a wide bowl and a tapered rim lets the delicate fruit and earthy notes collect. Wines like this are generally made for drinking in the near term, within a couple of years of purchase, so there is little reason to cellar it. Store it on its side, away from heat and bright light, until you open it.