Ahhh Help

[Randy Caparoso]

My instinct would tell me to steer clear, unless your wine merchant can personally, absolutely "guarantee" that the Volnay he has is an exception to the rule. The rule being that Volnays are usually drunk fairly youthful (less than 10 years old).

I, myself, have tasted exceptions -- red Burgundy can be that way -- but why take a chance?

Chehalem, by the way, makes a deeper, more concentrated and "serious" style of Pinot Noir than Foris, although for your purposes (exploring food-versatile wines) the soft and fruity Foris would probably do just fine. In fact, the Foris is more of a flexible, red-wine-with-fish candidate than Chehalem, in spite of the Chehalem's vaunted style (which I love, by the way, but with hearty stews and game birds).

I know you had your mind set on a French Pinot Noir. But if the budget is tight, why not choose a California Pinot to compare with the Oregon? Always an interesting contrast.

Fun concept you have going there!