Little Sheep Pinot Noir

This Pinot Noir is made in Massachusetts and carries the Esplanda label. It comes from a cool-climate East Coast source rather than the California or Oregon regions most people associate with the grape. The details on file don't give a vintage, ABV or tasting notes, so what follows describes what to expect from the style, not a measured profile. Pinot Noir grown in New England's cool, maritime conditions usually comes out light to medium in body, with bright red fruit such as cranberry, tart cherry and raspberry. Lifted acidity is typical, and so are soft, fine-grained tannins and some earthy or leafy undertones. Compared with warmer-climate Pinots, expect less jammy ripeness and more freshness. If it saw oak, it will most likely be restrained, adding a little spice rather than overt vanilla or toast. That acidity makes the wine a flexible partner at the table. Roast chicken, pan-seared duck breast and herb-crusted pork loin are all natural matches. So are mushroom dishes such as risotto or a wild mushroom tart, where the earthy side of the grape shows. Salmon and seared tuna also work, since the tannins are too gentle to clash with oily fish. For a New England meal, try it with roasted turkey and cranberry sauce, or with a cheese board of Gruyère, aged cheddar and brie. Heavily spiced or very rich red-meat dishes tend to overpower wines of this weight. Serve it lightly cooled, at about 55 to 60°F. That is roughly 20 to 30 minutes in the refrigerator before opening, or a short rest in a cool room. A wine like this loses its fresh fruit when served at room temperature. Decanting isn't usually needed for a young, lighter Pinot. If the first pour seems tight, 15 minutes in the glass or a quick pass through a decanter will open it up. Use a Burgundy-style glass with a wide bowl and a tapered rim, which gathers the delicate aromatics and keeps the acidity from dominating. Treat it as a drink-now bottle. Without a stated vintage or any signs of structure for long cellaring, the safest approach is to enjoy it within a few years of release, while the fruit is at its brightest. Store it on its side, away from heat and light, until you open it.