I used to hate today. Everybody coming into the wine shop asking for the perfect wine for tomorrow’s Thanksgiving dinner — one bottle at a time — ad infinitum …
These days my own preference is for a lighter red, not too dry, fruity, and a good foil for the stuffing, sweet potatoes and cranberry sauce. It’s not a subtle meal, and most often there are a lot of lightly sweet foods on the table alongside the fowl.
Today’s wine is light on its feet, vibrant and upfront. It’s made like a Beaujolais in that the grapes are fermented intact, within their skins, in a process called “carbonic maceration.” The wine is aged in stainless steel rather than oak.
2014 Willamette Valley Vineyards Pinot Noir, Whole Cluster $22 srp
Lovely light ruby color. Overtly fragrant with black cherry, cranberry, licorice, thyme and light smokey notes. There’s a bit of what people call a “forest floor” element, too — very attractive. The mouth texture is medium-weight with good ripeness, graceful flavors and a nice touch of richness. Best drunk now while it bursts with grapey pleasure.
90/100 points
