Kendall Jackson Vintner Pinot Noir

Kendall-Jackson's Vintner Pinot Noir is a California bottling at 13.5% ABV, a moderate strength for the style. Pinot Noir from the state's cooler growing areas generally runs to red cherry and raspberry fruit, with a lighter hand on extraction than Cabernet or Syrah. The producer's own description points to cherry and raspberry with a touch of oak, so expect bright red fruit at the center, a silky rather than grippy texture, and oak that stays in the background as a hint of spice or toast instead of dominating. Wines in this style usually have medium-light body, soft tannins and fresh acidity, which keeps the fruit lively and gives the finish a clean, moderately long lift. That structure is what makes it easy to match with food. Roast chicken, duck breast and pork tenderloin suit it well, as do salmon and seared tuna, where a red with low tannin will not overpower the fish. Mushroom dishes, such as risotto or a mushroom tart, bring out its earthier side, and mild cheeses like Gruyère, Brie or fresh goat cheese work better than aged, salty ones. Tomato-based pasta with a lighter sauce is fine too, since the acidity can handle it. Serve it slightly cooler than room temperature, around 55 to 60°F (13 to 16°C). Twenty minutes in the refrigerator before opening is usually enough to get there. Pinot Noir at full room temperature tends to taste flat and a bit alcoholic, while a few degrees cooler keeps the fruit crisp. Decanting is not needed for a young, fruit-forward bottle like this; pouring it into the glass and giving it a few minutes will do. A wide-bowled glass, the Burgundy shape or a standard red wine glass, gives the red-fruit aromas room to open up. This is a drink-now wine, made for the near term rather than extended cellaring. Its fruit and soft tannin are at their best when the bottle is fresh, so there is little benefit in holding it for years. Store it on its side in a cool, dark place and open it within a year or two of purchase for the liveliest character.