Plus Minus Pinot Noir

This is a non-alcoholic Pinot Noir from PLUS MINUS, made for people who want the red-wine format without the alcohol. The details we have are the grape and the producer. We haven't been given a vintage, origin or tasting sheet, so the flavor notes below describe what this style usually delivers, not measured specifics for this bottle. Pinot Noir is a thin-skinned, light-bodied red grape, and that helps it in a dealcoholized wine. Expect red-berry fruit such as cherry, raspberry and strawberry, possibly with a little earthy or forest-floor character in the background. Removing alcohol takes away some weight and length, so non-alcoholic reds tend to feel lighter and a bit softer on the palate than their conventional counterparts. Tannin in Pinot is already gentle, and here it should come across as a light grip, not a drying one. Acidity usually carries the structure, giving the wine its freshness and a clean finish. Oak influence, if any, is generally subtle in this style, so don't expect vanilla or toast to dominate. Serve it a little cooler than a typical red, at roughly 12 to 14°C. Chilling pulls the fruit forward and keeps the acidity crisp, while a fully room-temperature pour can taste flat or jammy. About 45 minutes in the refrigerator before serving usually gets it there. Decanting isn't needed. These wines are made to be opened and poured, and extended air contact tends to dull the fruit more than it opens it up. A standard Pinot Noir or Burgundy-style glass with a wide bowl and a tapered rim concentrates the berry aromas, and any all-purpose wine glass will also do the job. At the table, Pinot's lighter frame suits food that wouldn't overwhelm it. Roast chicken, duck breast, pan-seared salmon or mushroom dishes are classic matches. Charcuterie, soft cheeses like brie and camembert, and tomato-based pasta also work, since the acidity cuts through richness. Heavily spiced or very fatty red-meat dishes tend to outweigh a wine of this weight. Treat it as a drink-now bottle. Dealcoholized wines aren't made for cellaring, and the fresh fruit is the main attraction, so there's no benefit to waiting. After opening, reseal it, refrigerate it, and plan to finish it within a few days for the best flavor.