Robert Sinskey Pinot Noir

Robert Sinskey Pinot Noir is a red wine made from Pinot Noir and listed here as a United States wine from Massachusetts. The listing doesn't give a vintage, alcohol level or oak regimen, so the notes below describe what Pinot Noir from a cooler Northeastern climate typically shows. They aren't a measured profile of this bottle. Expect a lighter-bodied red with red-fruit character, such as cranberry, red cherry and raspberry, sometimes with earthy or dried-herb notes. Tannins in this grape are usually fine and soft rather than grippy, and acidity tends to run bright, which gives the wine a lifted, fresh feel. If any oak is used, it usually shows as light spice or toast rather than heavy vanilla. The finish is typically moderate in length and clean rather than heavy. That structure makes Pinot Noir a flexible table wine. The acidity and low tannin suit roast chicken, duck breast, pork tenderloin, salmon and seared tuna. It also works with mushroom dishes, lentils and grain bowls, where the earthy notes in the wine echo the food. A light red is easy to overpower, so heavily charred steak or very spicy dishes are better matched with something bolder. Soft cheeses such as brie or young Gruyère are a good choice for a cheese board. For serving, aim for a slightly cool cellar temperature, roughly 55 to 60°F (13 to 16°C). A red that is too warm can seem flat and alcoholic, and one that is too cold mutes the fruit. Thirty minutes in the refrigerator before opening usually gets a room-temperature bottle into range. Decanting isn't necessary for a wine of this style. Pouring it into a glass and letting it sit for ten to fifteen minutes is enough to open up the aromas. Use a wide-bowled Burgundy-style glass if you have one, since the broad bowl concentrates the delicate fruit and floral aromas and the tapered rim directs them to the nose. On cellaring, the listing doesn't specify a vintage or aging potential. Most Pinot Noir at this level is made to be enjoyed within a few years of release, while the fruit is fresh. Treat it as a drink-now bottle unless the label or a later tasting suggests otherwise, and store it on its side in a cool, dark place until you open it.