Saturday, March 28, 2009

Wine Review: Pinot Noir

Here's a Bakespace wine review for you guys.

Coastal Estates Pinot Noir
Price: 11.99
Year: 2007

Short intro from the wine maker about the wine: Elegant and silky, our Pinot Noir expresses aromas and flavors of ripe cherries, plums and spices. Smoky oak nuances weave through the soft, fruity flavors and linger on the finish. This versatile, medium-bodied wine complements wild mushroom soup, roast turkey, grilled lamb, pork or whatever excites your taste buds.
Review:Very rich smell, earth and berries mostly. It is very smooth, with a light body (medium body my ass) and taste. Much lighter than I thought it would be, just a little fruity. Slightly tannic/dry finish. I didn't notice it expressing aromas or weaving nuances, but that might just be my unsophisticated palate. Heh.
Would you buy again?: Maybe, but only for something specific. Not to just drink.
Wine Pairing Ideas/Recipes: I'm not sure what I would pair it with. I could easily see drinking it with turkey. It went well with black pepper, so maybe a pepper crusted steak or something like that. Although it would be fairly easy to overpower this wine, so you might want to be careful with really strong flavors.


Spryte said...

Wine Tasting Party tonight Bob... I wish you could come!

Tina said...

I just came across your it! I totally agree about tofu...bad stuff that.

May I add you to my blog roll? I don't like to do that without asking first.


DDpie said...

Nice review (and pic) as usual Bob. I'm soooo far behind on my bakespace reviews. I have a bottle of Pinot waiting patiently, need to get on that!

Bob said...

Spryte: Me too. :(

Pierce: Thanks! You absolutely may add me.

DDpie: Thanks! And you're the moderator too, what's up with that? ;)

The Brutal Gourmet said...

As we discussed this afternoon over glasses of Shiraz (extra-special, $3/bottle Charles Shaw from Trader Joe's, no less), I am not a big fan of the average Pinot Noir, but this one sounds a bit richer. Most of them are too light-bodied for my taste, but if it works with pepper crusted steak, I will give it a try.

On the other hand, Kaje is in North Carolina right now and promised to bring home a bunch of Biltmore Estate Cardinal's Crest (red blend), so maybe not for a while...

PS -- watch out for those weaving nuances, you never know where they have been.

Anonymous said...

Love a good Pinot. We like to pair it with seafood but it is also good with meats too.

Bob said...

Brutal: Mmmm, Biltmore wines.

5 Star Foodie: I don't eat much seafood... maybe next time I make some tuna salad I'll try a Pinot. ;)


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