Ron Rubin Pinot Noir Sonoma Co

Pinot Noir is a thin-skinned red grape, so wines made from it tend to be lighter in color and body than Cabernet or Syrah. Expect red-fruit character such as cherry, raspberry and strawberry, often with earthy notes like forest floor, dried herbs or mushroom, and sometimes a touch of baking spice from oak. Tannins in Pinot Noir are usually soft and fine-grained, and acidity is bright and refreshing, which gives the wine a lively, food-friendly feel. The finish is typically medium in length and more about fruit and savory detail than weight. This bottle is labeled Ron Rubin Pinot Noir. The listing doesn't give tasting notes, alcohol level, vintage or oak regimen, so treat the above as the typical profile of the style, not a measured description of this wine. Serve it slightly cool, around 55 to 60°F (13 to 16°C). That is about 20 to 30 minutes in the refrigerator before opening, or a short rest after coming out of one. Too warm and the alcohol and fruit turn flat and soft. Too cold and the delicate aromatics are muted. A large-bowled glass, such as a Burgundy-style stemware with a wide bowl and tapered rim, concentrates the fruit and earthy aromas. At the table, Pinot Noir's acidity and moderate tannin suit foods that would overwhelm a bigger red. Roast chicken, duck breast, seared salmon or tuna, mushroom risotto and pork tenderloin are classic matches. Softer cheeses such as Brie, Gruyère or a mild goat cheese work too, as do tomato-based pasta dishes where the wine's acidity keeps pace with the sauce. Avoid very spicy or heavily charred dishes, which can make a light red taste thin. As a rule, Pinot Noir in this category is made to be opened soon after purchase, and it is usually at its best within a few years of release. Unless the label or producer indicates otherwise, plan to drink it in the near term and not cellar it.