la Crema Sonoma Coast Pinot Noir

La Crema's Sonoma Coast Pinot Noir carries a stated 13.9% alcohol, which is moderate for California. That figure sits below the 15% that warmer-region Pinots can reach, such as those from Russian River Valley. Wines from the Sonoma Coast appellation, which runs along the cool, fog-influenced edge of the Pacific, usually lean toward red fruit rather than dark. Expect cranberry, cherry, and raspberry, possibly with floral or tea-leaf notes and a thread of mineral freshness. The body is typically light to medium, the tannins soft and fine-grained, and the acidity bright enough to keep the wine lively. Any oak influence in this style tends to show as light spice or a hint of toast rather than overt vanilla. The finish is usually clean and moderate in length. These are the expected traits of the region and variety, not a measured profile of this bottle. At the table, the acidity and low tannin make this style flexible. Roast chicken, duck breast with cherry or orange, pan-seared salmon, and mushroom dishes such as risotto or a wild mushroom tart are all reliable matches. Charcuterie and soft cheeses like Brie, Camembert, or young Gruyère also work well, because the wine will not overwhelm them. Heavily spiced or very rich red-meat dishes are better suited to a bigger red. Serve it slightly cool, around 55 to 60°F (13 to 16°C). Twenty to thirty minutes in the refrigerator before opening will bring a room-temperature bottle into range. Served too warm, a Pinot of this alcohol level can taste loose and flat. Decanting isn't required for a wine like this. If the first pour seems tight, a few minutes in the glass or a brief splash into a decanter will open the aromatics. Use a wide-bowled glass, ideally a Burgundy-style one, since the generous bowl gathers the delicate floral and red-fruit aromas and tapers to focus them. Wines in this style are generally made to be enjoyed on release, and this one should be ready to open now. A few years of cellaring may soften the fruit toward earthier tones, but it isn't a bottle that needs aging to show its best.