2016 A to Z Wineworks Pinot Noir
The 2016 A to Z Oregon Pinot Noir highlights the ripeness and concentration of the vintage with an uncommon grace and style. The compelling nose opens with vibrant notes of blackberry, blueberry, black cherry, raspberry, strawberry, red current, plum, thyme, sage and baking spices. The scents are lifted by lingering rose petal and violet aromas, while deeper notes of graphite, leather, and pipe tobacco bring depth. On the palate, the wine echoes the initial aromatics with juicy flavors of blue and red fruits and hints of secondary flavors like chocolate malt, duke de leche, coffee and a bit of earthiness. As the wine continues across the palate, it grows in breadth and richness with a density and concentration that is impressive. Supple tannins and refreshing acidity give shape and structure to the weight of the fruit harmonizing nicely and leading to a long finish ending on flavors of blue fruits and spice. Soft, inviting, and light on its feet, the 2016 A to Z Pinot Noir is built for midterm aging and will drink great over the next 5 years .
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.