Last night I had a late dinner after working and pondered my wine options. What wine pairs with a bowl of homemade chili? A big fruit-forward Zinfandel or a bold full-body Barbera were the obvious choices to pair with meaty, spicy, red kidney beans! But I selected a recent purchase of Oregon Pinot Noir. A lighter wine for late evening dining and at 13% alcohol, Erath Pinot Noir was an excellent selection.

I’ve been frustrated finding inexpensive Red Burgundies (French Pinot Noir). For everyday drinking, I prefer Burgundy style Pinots with lower alcohol which are lighter and less fruity than many fruit-forward California Pinots. Oregon Pinots are Burgundian in style because they have similar characteristics to French Burgundies. The cool Oregon climate is more similar to Burgundy than the warmer temperatures of California. Willamette Valley, Oregon in the northern latitude has cooling marine breezes after long hours of summer sunshine – the ideal climate for Pinot.

Erath Oregon Pinot Noir

ERATH Oregon Pinot Noir 2013 $15

Winemaker’s Notes “Freshly baked berry cobbler, cream soda, a vein of citrus and a waft of subtle smoke envelope the senses. Soft and supple on the palate, the wine delivers notes of fresh, juicy red plum, cranberry and zesty pie cherry. The finish lingers with an endearing hint of sweetness.”

Cheers, Bob the WineGuy

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