Murphy Goode Pinot Noir

Murphy Goode's California Pinot Noir comes in at 13.5% ABV, a moderate level for the grape. That figure usually goes with a lighter-to-medium body rather than the heavier, jammy style of warmer-climate reds. Wines in this style typically show red-fruit character: expect cherry, raspberry and strawberry, sometimes with a little cranberry or pomegranate tartness. Secondary notes often include dried herbs, tea leaf, light baking spice and a touch of toasty oak from barrel aging. Pinot Noir has naturally thin skins, so tannins are generally soft and fine-grained. Acidity is typically bright, which keeps the fruit lively and makes the wine feel smooth through the finish instead of grippy. That mix of high acidity and gentle tannin makes Pinot Noir one of the more flexible reds at the table. It suits roasted chicken, duck breast and pork tenderloin. Salmon and seared tuna also work, since the wine lacks the tannin that can clash with oily fish. Mushroom dishes, such as risotto or a mushroom tart, bring out its earthier side. Soft cheeses like brie, camembert and young gruyère are good matches. Heavily spiced or very rich red-meat dishes can overpower a wine this delicate. Serve it slightly cooler than room temperature, around 55 to 60°F (13 to 16°C). About 20 minutes in the refrigerator before opening usually gets a bottle to that range. A wine at this ABV and structure does not generally need decanting. If it seems tight when first poured, 15 to 20 minutes in the glass will open it up. For glassware, choose a Burgundy-style glass with a wide bowl and a tapered rim. The shape concentrates the delicate aromas and lets the fruit show. Pinot Noir at this level is generally made for drinking in the near term, and it is at its freshest and most fruit-forward in the first few years after release. There is no reason to cellar it. Open it with dinner, preferably on the cooler side, when you want a red that stays light on its feet.