Fact: One of the bright spots of the recent Culinaria was encountering the latest release of the Erath Estate Selection Pinot Noir, a blend of grapes from across Oregon’s Willamette Valley.
Notes of red fruit lay over hints of cocoa and earth on the nose, while the palate is full of bright fruit, dusky rose, mushroom and minerality. The finish is tart and tangy, and it lingers pleasantly on the tongue.
Serve it with poached salmon or roast beef. It will stand up beautifully to both seafood and red meat. But whatever you prepare, have some sautéed mushrooms on the side.
Feeling: This wine is anything but subtle. Its aromas entrance you from the first sniff, and the flavors are overwhelming. Yet the light-bodied style, with its lively acid, is so silky and elegant that you just surrender to its charms.
In a world of increasingly mediocre Pinot Noirs, this is a giddy and gorgeous exception.
The cost is about $34 a bottle. Call Spec’s at 210-651-1911 to order this wine.