Twenty Rows Pinot Noir

Twenty Rows Pinot Noir is a Massachusetts-grown red from Esplanda, which puts it in a cool-climate, northeastern American style. The details on file don't give a vintage, ABV or tasting notes, so what follows describes what Pinot Noir from a cool region usually shows. Expect a light to medium body, a pale to medium ruby color, and red-fruit aromas such as cranberry, tart cherry and raspberry. Earthier notes of forest floor, dried herbs or a little spice often sit behind the fruit. Tannins in Pinot Noir are normally soft and fine-grained. Acidity runs from moderate to bright, and it tends to be livelier in cooler growing regions like New England. If any oak was used, it is usually restrained, adding a little toast or vanilla without covering the fruit. The finish typically runs medium in length and clean. That acidity and lighter frame make it a flexible wine at the table. Roast chicken, duck breast, pork tenderloin and seared salmon are all natural matches, as are mushroom dishes, lentils and roasted root vegetables. Soft cheeses such as brie and aged cheddars also pair well. Pinot Noir's lower tannin means it won't clash with fish or lighter meats the way a bigger red can. Heavily spiced or very rich, fatty cuts are better left to a fuller-bodied wine. For serving, give the bottle a short chill and pour it a little below room temperature, ideally around 55 to 60°F (13 to 16°C). About 20 minutes in the refrigerator before opening usually gets it there. Warmer than that, the fruit can turn soft and the alcohol more noticeable. Decanting isn't required for a wine in this style. If the first pour smells tight or closed, 15 to 20 minutes in the glass or a quick pass through a decanter will help it open. A Burgundy-style glass with a wide bowl and tapered rim is the best choice, since it gathers the delicate aromatics and gives the wine room to open up. Most Pinot Noir from this kind of region is made to be enjoyed within a few years of release, and you should assume this bottle is a drink-now wine unless the producer says otherwise. Keep it on its side in a cool, dark place away from heat, and open it within a reasonable window instead of expecting it to improve with long cellaring.