Attributes:
|
| Producer: |
Robert Sinskey Vineyards
|
| Region: |
Napa Valley, United States
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| Varietal: |
Pinot Noir
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| Bottle Size: |
750 ML
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2004: CGCW Rating: 86
|
| Body: |
light
|
| Complexity: |
supple
|
2003: CGCW Rating: 86
|
| Flavors: |
oak
|
2003: CGCW Rating: 86
|
| Fruit: |
fruity, sweet
|
2002: CGCW Rating: 86
|
| Flavors: |
cherries
|
1997: WineSpectator Rating: 84
|
| Acidity: |
bright
|
| Flavors: |
cherry, currant, herb flavors
|
1997: CGCW Rating: 84
|
1993: WineSpectator Rating: 84
|
| Flavors: |
berries, cherries, earth, oak
|
1993: Tastings Rating: 85
|
| Acidity: |
crisp, lively
|
| Body: |
light, solid
|
Food Matches:
|
| Cheese:
|
Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss |
| Fish or Shellfish:
|
Seared Ahi Tuna |
| Herbs & Spices:
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Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary |
| Pasta & Grains:
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(Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles |
| Poultry & Eggs:
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Roast Chicken with Herbs, Roast Duck, Roast Turkey |
| Red Meat:
|
Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage |
| Sauces:
|
Red Wine Sauce |
| Vegetables:
|
Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew |
This tiny strip of land just north of San Francisco is home to America’s most prestigious wineries. Its climate is ideal for viticulture. Ironically, it was deemed too ideal for some vintners, who have moved their vineyards from the valley’s flat plain to the hills in the east and west, adhering to the idea that grapes that struggle to grow yield better wine. The climate, soil, and individual wineries are enormously varied, so it’s impossible to identify a singular trait of Napa wines. In addition, nearly every noble grape is grown here, although Chardonnay and Cabernet Sauvignon are the primary grapes. In the past, Napa’s wines have alternated between extremely fruity and fat to lean and subtle. Today the best Napa wines have achieved a balance between these extremes. Many are made to be drunk young and have abundant ripe fruit; others can be initially hard and tannic, but soften over four or five years to perfumed, cedary fruit. White Napa wines are excellent with fresh-grilled fish and chicken, but can also cope with more spicy and creamy flavors. Many Napa reds will overwhelm delicate cuisine, but rich red meat and cheeses do make good companions.
(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.
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