Pinot Noir Questions From A Beginner

[supervirgo]

I am just getting to know wines, and have pretty much been trying things out by the look and feel of the label, and the flavor description on the back (pretty ameteurish huh?). Recently, I was intrigued by the label on a bottle of Beringer 1996 North Coast Pinot Noir. From their "Appellation Collection", this wine boasted rich flavors of Vanilla and Cherry. This sounded interesting to me, but I have no clue as to how it should be served (temperature and complementary foods) - or if this is even a good wine!!?? Any suggestions??

[Thomas]

A good Pinot Noir (or Burgundy from France) is one of the most outstanding wines on earth. I am not familiar with the Beringer to which you refer but I suppose the vanilla in the description is from wood (oak) aging and the cherry is part of the fruit characteristics of Pinot Noir.

In my opinion, Beringer has displayed a heavy hand with oak in its Chardonnay, so I would be wary when the winery speaks of vanilla, unless you like oaky wines.

In general, Pinot Noir is great with grilled salmon, fine with certain lamb dishes, you get the idea.

[Jerry D Mead]

The Beringer Pinot is o.k. (no flaws), but it's two sister wineries, Napa Ridge and Meridian both offer better wines and better value.

Medium bodied Pinots such as these we're talking about go nicely with everything from roast chicken, to grilled salmon or tuna, to a piece of Prime Rib.

JDM

[sharky]

I agree wholeheartedly with foodie. One of the characteristics of all the Beringers I have tasted is the heavy oaken taste that seems to have been a part of their signature flavor perhaps? Overall they make good wines but I would recommend them with a very sharp cheddar cheese, a good steak or a very tasty salmon dish. Sharp with sharp seems to accentuate the taste, and bring about a much better flavor to the pallete. Prime Rib is excellent too!!