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First time Pinot Noir question At first I wasn't going to respond to this, as it's such a broad question - and a compound one at that! ;^) As for serving temperature, I'd say you've been given good advice. Something around cellar temperature is good. Room temperature (72°F) is a bit too warm, but much below ~60°F will kill the aroma. Something that may not have been mentioned is that you should serve any good wine in a proper glbutt. One of the finest properties of good Pinot Noir is its aroma-bouquet. You need a large glbutt that tapers to a smaller opening to concentrate and focus the aroma of the wine to maximum effect. Don't cheap out on the glbutt. A proper one will cost at least as much as the bottle of wine itself - but if you're careful handling it you can reuse it many times. BTW, don't overfill the glbutt. Something like a quarter to a third full is plenty. As for specific wine suggestions, it depends on where you live. If you're in the USA, I'd recommend one of several widely distributed but solidly made (and reasonably priced!) Pinots, such as Beaulieu Vineyards (BV), Kendall-Jackson, Meridian, and even Gallo of Sonoma. When you're interested in something more exotic, pick up a copy of the Wine Spectator and see what they recommend. Once you break the $20 barrier, you can start getting into Burgundies - but be careful there; Burgundy is a minefield. You can spend a lot of money for a bottle of Burgundy and not get as much pleasure as a decent $8 bottle of California Pinot Noir delivers. Tom S
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