2015 A to Z Wineworks Pinot Noir
The generous 2015 vintage delivered rich, dark color to the 2015 A to Z Oregon Pinot Noir. Striking aromas of black cherries, blackberries, blueberries and raspberries are overlaid with a cornucopia of spices. As the wine opens, aromas expand to include pipe tobacco, fennel and red currants. The palate initially mirrors the aromatics with complex, pure red and blue fruit flavors. As the wine moves across the palate, ripe, dusty tannins bracketed by juicy acidity give shape and definition to the powerful fruit flavors in harmony with a mineral quality, reminiscent of slate and graphite. The 2015 A to Z Pinot Noir is perhaps the most beautiful Pinot Noir we have made due to the perfect nature of the 2015 vintage in Oregon. While the stunning, complex, succulent 2015 A to Z Pinot Noir was built for near term drinking, this wine has great integrity and should have no problem aging for years to come.
Pairs Well With
A pretty, versatile wine that will pair neatly with most proteins cooked in a wide variety of styles, as well as earthy, and rustic vegetables, and bright-red to black fruits like cherry, cranberry, or plum.
Fuller-bodied seafood like Salmon, Halibut, or Trout
All manner of pork
Grilled meats and vegetables from chicken to venison
Braised meats and stews
Root vegetables and mushrooms, especially mushrooms
Learn to like duck. Duck is fantastic with Pinot Noir. Make a cherry gastrique and add it to the duck. You will become the food and wine hero of the universe.
Cream/ butter-based, fonds, reductions, gastrique, fumes, roux-based, tomato-based
Grilled Duck Breast with Arugula and Cherry Gastrique
1. Score and season the skin side of the duck. In a hot pan, sear the duck, skin side down, for 30 seconds, then lower the temperature to low and render the fat for 30 minutes. Remove the duck and reserve the fat. Season the flesh side. On a very hot grill, add the duck, flesh side down, for 4 minutes, then flip for 1 minute. Remove, and allow to rest before slicing.
2. Toss arugula in olive oil, salt & pepper, and a squeeze of lemon.
3. Add 3 tbs sugar to a saucepan over medium-high heat until the sugar begins to melt. Gradually add 1 tbs red wine vinegar, then add 1c cherry juice, and stir until think enough to coat a spoon.
*Next level: add 1 ½ c chicken stock to the sauce while it reduces to add richness.