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Pure red fruits are the brightly dominant characteristic of the 2003 Oregon Pinot noir, both in the nose and on the
palate. Wild cherry and raspberry, especially, jump out for the taster. A spicy quality brings a light gingerbread note, and one also finds a touch of rose petal, anise and cassis. As for the mouthfeel, liquid silk might be its best description. Suggested food pairings are all those middle-weight dishes we love to eat – ahi, salmon, poultry (particularly duck!) veal, pork and hardy vegetarian entrees.
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