November 6, 2018
Of the myriad red wines available to Pacific Northwest consumers, perhaps Pinot Noir is the best choice to pour with that Thanksgiving feast, as well as Christmas, if the holiday table features roasted turkey or other bird.
Why is this? The noble grape of France’s Burgundy region tends to provide fruit flavors that are more gentle and tannins that are more demure than varieties such as Cabernet Sauvignon, Merlot, Syrah and Malbec, which carry attributes that tend to be more harmonious with roasted meats. Pinot Noir has a structure that is based more on food-friendly acidity than tannin, and its fruit flavors tend to be more delicate and elegant than many reds.
[photo cred: Duval Images]