Oh how we love Pinot Noir! That beautifully fickle grape that makes a medium bodied wine with notes of fruit (strawberry, cherry, raspberry, blackberry), earth (herbal, mushroom, leather) and spice (cinnamon, clove, smoky, tobacco). Whether from Sonoma, Napa, Santa Barbara, Oregon, New Zealand or Burgundy, Pinot Noir is a perfect food wine.
Oh how I love Pinot Noir! With descriptors that range from black and/or red cherry, raspberry, strawberry and currant to mushroom, earth, forest, smoke, incense and spice, Pinot Noir shines when paired with food. At the end of January, the 3rd Annual Southern California Pinot Days took place at Barker Hanger in Santa Monica. With close to 100 producers, there were Pinots from Central Coast, Northern California, Oregon and Burgundy to taste. With only a couple hours to taste, here are just a few of my favorites: