Rombauer Pinot Noir

Rombauer's Pinot Noir comes from Carneros, the cool, bay-influenced appellation straddling Napa and Sonoma, and is labeled at 14.5% alcohol by volume. That figure is high for the grape and points to a ripe, fuller-bodied style. Carneros Pinot Noir typically shows red and black cherry, raspberry and strawberry, with a layer of baking spice, tea leaf or forest floor. Expect the generous fruit and rounded texture California examples are known for, rather than the lean, earthy profile of Burgundy. Pinot Noir is a thin-skinned grape, so tannins are usually soft and fine-grained, and the structure comes more from acidity than grip. At this alcohol level, expect a smooth, slightly weighty mid-palate and a finish that carries warmth and lingering red fruit. Oak influence, often vanilla or light toast in wines like this, tends to sit in the background and support the fruit. At the table, this style suits dishes with enough richness to match its body: roast chicken, duck breast with cherry or orange sauce, pork tenderloin, seared salmon or tuna, and mushroom dishes such as risotto or a wild mushroom tart. Soft-ripened cheeses like brie and young gruyère work well, while heavily spiced or very tannic-wine-demanding dishes such as a charred steak will overpower it. Serve it lightly cooled, around 55 to 60°F (13 to 16°C). A short stay in the refrigerator, about 20 minutes before opening, is usually enough, and a warmer pour will emphasize the alcohol. Decanting is not necessary, though pouring it into a large-bowled glass and letting it sit for ten to fifteen minutes opens up the aromatics. A Burgundy-style glass with a wide bowl and tapered rim is the best choice for concentrating the fruit and spice. This is a wine to drink on release rather than cellar for years. Most bottles like this are at their best within a few years of purchase, while the fruit is still vivid.