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Carl Rana, with Stefanelli Distributing is a former restaurant owner, restaurant consultant, Executive Chef, and Food and Beverage Director. |
"It is my pleasure to use this page to contribute my experience and opinion to suggesting fine wine and food paring. The flavors and character of these wines will complement many foods and snacks. Over time, I will promote and explore many matches for you. Meanwhile, look at my suggested combinations and I hope you will be delighted upon trying them. Also, click here to review a basic food pairing guide".
Summer 2000 - IN MY OPINION
PINOT NOIR (PEE-noh NWRHR)
A great Pinot Noir is truly an exceptional wine but to create one year after year is often difficult-just ask any viticulturalist. Due to very early bud break, Pinot Noirs are targets for frost damage. Now that may be the case on the front side of the growing season and the appellation has to be carefully studied before a planting occurs. On the back side of the season, the berry clusters are so tightly formed that they are prone to mould which is the HEADACHE of the winemaker.
The good news is that over the last 7-10 years these problems have been addressed and the Pinot's of today reflect well the climate(preferably cool) and the soil(an affinity to limestone) in which they are grown. I find the De Loach Russian River Valley Pinot Noir has abundant fruit in the nose and is rich, smokey and earthy with a medium body and an elegant, lingering finish . In comparison, Pedroncelli F. Johnson Vineyard Pinot Noir shows an elegant combination of fruit, bright and velvety on the palate, with strawberry and cranberry highlights and a long smokey finish.
Pinot Noir wine is lighter in color than a Cabernet Sauvignon or a Merlot wine, medium to low in tannins, medium to high in acidity and a generous percentage of alcohol by volume 12.5-13.5%. For years California winegrowers had planted Pinot Noir in less than optimal growing regions and the wine reflected some of those problems. However, since the mid 80's , the Pinot Noirs that have been produced from Oregon and California have been outstanding and this headache grape seems to have been given a large dose of asprin in the form of the right region and perfected fermentation techniques.
One of my favorite dinners to serve when our Chicago friends visit is; Slow roasted pheasant that has been marinated and basted with olive oil, chopped garlic and white onion. Add side dishes of baby carrots, asparagus tips,wild rice, homemade Italian bread and a bottle of Estancia Pinot Noir Reserve....and that is my opinion...
MCR
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