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All about pinot noir
You might be the kind of person who can tell everything there is to know about a wine from the first waft — what kind of grape, how it was aged, how old it is, etc. On the other hand, it's also possible that talk of wine legs and bouquets makes you think of a bad date you'd rather forget. Whether you're a full-time wine enthusiast or an occasional sipper, pinot noir wine will tickle your senses. Some of the flavors you might encounter in a light-bodied, nicely aged pinot noir are berries, cloves, mushrooms and allspice. California pinot noir, especially, features a rich, fruity flavor. Low in tannins (and thus less bitter), this red wine makes an excellent choice for those just beginning their wine journey.
Where is pinot noir made?
The pinot noir grape variety was originally produced in the Burgundy region of France. Today, it's grown all over the world. Most pinot noir in the U.S. comes from California. A California pinot noir, like Meiomi, tends to be a little fruitier and sweeter than, say, a French Louis Jadot Bourgogne pinot noir, which may be more floral and earthy.
Pairing pinot noir with food
Given its low tannins and higher acidity, pinot noir pairs well with fish and white meats like pork, chicken, duck and other fowl. Asian foods, sushi and mushrooms are also good complements to pinot noir.
After opening, a bottle typically lasts about a week if it's stored properly. You can usually tell if a bottle is still good by its sight and smell. When it's past its prime, wine can smell acidic or vinegary. It will look brownish rather than its original rich, red color. Don't throw it out though — use it for cooking instead.