Hartford Court Russian River Pinot Noir

Hartford Court's Russian River Pinot Noir is a United States bottling of Pinot Noir, a thin-skinned red grape that makes light-to-medium-bodied wines with more perfume than weight. The product details don't list a vintage, alcohol level or tasting notes. The profile below is therefore what wines under this name typically show, not a measured description of this bottle. Pinot Noir with a Russian River designation usually leans toward red cherry, raspberry and cranberry, with accents of cola, dried herbs, forest floor and a little baking spice. Expect silky, fine-grained tannins, bright acidity that keeps the fruit lively, and a medium-length finish. Some oak is common in this style, usually showing as light toast or vanilla around the fruit instead of dominating it. Acidity and low tannin make this a flexible partner for food. Roast chicken, duck breast with cherry or orange sauce, and pan-seared salmon all suit it, as do mushroom dishes such as risotto, tarts and roasted portobello. Pork tenderloin and charcuterie work well, and so do soft, nutty cheeses like Gruyère, Brie and Camembert. Heavily spiced or very rich red-meat dishes tend to overpower wines of this weight. A grilled steak with a big char is better served by a bolder red. Serve it lightly cool, around 55 to 60°F (13 to 16°C). Thirty minutes in the refrigerator before opening usually gets a room-temperature bottle into that range. Served too warm, the alcohol and oak stand out and the fruit goes flat. Decanting isn't required for a Pinot Noir at this level, but pouring it into a decanter or swirling it in the glass for ten to fifteen minutes can open the aromatics if the wine seems tight on first pour. Use a large-bowled, tapered glass, often sold as a Burgundy or Pinot Noir glass. The wide bowl collects the delicate aromas, and the narrowing rim directs them to the nose. Unless the label or a vintage note says otherwise, treat this as a bottle for drinking over the next few years. Pinot Noir at this tier is built for early enjoyment, when the primary fruit is at its freshest. Cellaring it for a long time carries more risk than reward.