Meiomi Pinot Noir

This is a California Pinot Noir from MEIOMI, bottled at 13.7% ABV. That sits in the middle of the range for the state. Cooler Sonoma Coast bottlings tend to come in lighter, while riper Russian River Valley wines can reach 15%. At this strength, expect a medium-bodied red that has some fruit weight but doesn't taste hot or heavy. Californian Pinot Noir in this register usually shows ripe cherry, raspberry and strawberry, with a possible touch of cola, baking spice or vanilla if oak was used. Tannin is typically soft and fine-grained, and acidity is moderate. The finish tends to be smooth and medium in length, so the wine is built to be approachable rather than austere. At the table, Pinot Noir's low tannin and fruit-forward profile suit foods that would overwhelm a bigger red. Roast chicken, duck breast and pork tenderloin are natural matches. So are salmon and seared tuna, and mushroom dishes such as risotto or a mushroom tart. Its soft tannins also handle tomato-based pasta and charcuterie better than most reds. If the wine leans toward the riper end of the style, it can stand up to grilled sausages or a burger. Very spicy dishes and heavily charred red meat are better matched with something sturdier. Serve it slightly cool, around 13 to 16°C (55 to 60°F). About 20 minutes in the refrigerator before opening is enough. Straight from a warm room, the alcohol can stand out and the fruit can seem flat. Decanting isn't necessary for a wine in this style. If the first pour smells tight, a few minutes in the glass is usually enough. A large-bowled Burgundy-style glass gives the aromas room to open and directs them toward the nose, though a standard red wine glass works fine. This is a bottle to drink now. Wines like this are made for early enjoyment, and extra cellaring is unlikely to add complexity. Drinking it within a year or two of purchase is a reasonable aim, and it should be stored on its side somewhere cool and out of direct light until then.