Mark West Pinot Noir

Mark West Pinot Noir is a California bottling at 13.5% ABV, made in a fruit-forward, easy-drinking style. The producer's own profile centres on dark cherry with a restrained touch of oak and a smooth, rounded texture. Expect a medium-bodied red along the lines of most California Pinot Noir at this level: ripe red and black cherry up front, possibly a little raspberry or plum, and soft, gently polished tannins. Acidity in this style is usually moderate and refreshing, and the finish tends to be short to medium, soft rather than grippy. The oak is meant to sit in the background. Styles like this typically show a hint of vanilla, light spice or toast rather than heavy wood, which keeps the cherry fruit as the focus and makes the wine approachable without any cellaring. At the table, the moderate tannin and fruit-driven profile make it flexible. Roast chicken, duck breast, pork tenderloin and grilled salmon all suit it, as do mushroom dishes, risotto and lentils. It also handles tomato-based pasta and margherita-style pizza well, and softer cheeses such as Brie, Gruyère or young Gouda. Very spicy or heavily smoked dishes will tend to overwhelm a light-bodied red like this. Serve it slightly cool, around 13 to 16°C (55 to 60°F). Twenty minutes in the refrigerator before opening is usually enough. Chilled too far, the fruit goes muted. Too warm, and the alcohol and oak come forward. Decanting is not necessary, though a few minutes in the glass opens up the aromas. A Burgundy-style glass with a wide bowl and tapered rim concentrates the cherry notes. This is a drink-now bottle, best enjoyed in the near term rather than laid down to age.