St Francis Pinot Noir

St Francis Pinot Noir is a red wine from the United States, listed under a Massachusetts appellation. Pinot Noir is a thin-skinned grape, so wines made from it tend to be lighter in colour and body than most reds. The listing gives no vintage, alcohol level or oak details. What follows describes the style you can usually expect from the grape, not a measured profile of this particular bottle. In the glass, expect a translucent ruby to garnet colour. The nose of Pinot Noir typically runs to red cherry, raspberry and cranberry, with dried leaf, mushroom or light spice if some oak or bottle development is involved. On the palate the style is medium-bodied at most, with fairly high acidity, soft and fine-grained tannins, and a finish that is clean and moderately long. It is not a heavy, jammy or heavily extracted red. That structure makes it flexible at the table. Roast chicken, duck breast, pork tenderloin, salmon and grilled mushrooms all suit it. It also works with softer cheeses such as Brie or Gruyère. Acidity helps it cut through fat, and the low tannin means it won't clash with fish or lighter sauces. Very spicy or heavily charred dishes will overwhelm it. Serve it lightly cooled, around 13 to 16°C (55 to 60°F). Twenty minutes in the fridge from room temperature usually gets it there. Decanting isn't necessary, though pouring it into a large glass and letting it sit for ten minutes will soften the aromas. A Burgundy-style glass with a wide bowl and tapered rim concentrates the delicate fruit. Unless you know the vintage and have reason to cellar it, treat it as a bottle to drink now.