Gorgeous colour and a bright, polished shine. Nose of cedar, smoke, ripe raspberries and cherries. None of the mushroom and earthiness typical of pinot noir, but the fruit is so fresh and inviting, the lack of that traditional musk is easily forgiven. More fruit on the palate, with low tannins, a soft texture, and a short, smooth finish.
Tried it with (and cooked it in) Kalamata Pork Tenderloin with Rosemary, which brought out the wine's herbaceous and woody aromas. It was an easy and flavourful recipe, but I might add more wine - as well as more chicken stock and flour - the next time I make it, as I found there wasn't much sauce to coat the meat. I also find it tricky when I have to "reduce" a sauce. Too little, and it's thin soup. Too much, and all you're left with are soggy herbs. Looking forward to trying that recipe again.
Post a Comment