Desperately Seeking...

[Thomas]

The two above beat me to it.

How's this for a quote: "all wine would be red if it could, and all red wine would be Pinot Noir." Think maybe that fellow had a bias?

I have said the following on other fori: wine is food. That is key to enjoying Pinot Noir (or just about any other wine).

I am increasingly annoyed with the concept of judging wine as a stand-alone product. That makes it more like art, which some of it might be. But I am not in the art business, I am in the wine and food business. In fact, when wine is properly paired with food, people tend to shed some of their subjectivity about the wine. I have seen people who profess to hating white wine come to my wine and food seminar and learn to love combinations with white wine. I'll bet I can make you, Stevebody, at least admit that Pinot Noir has a place on this earth. But you can find that out on your own by preparing a meal to pair with the wine.

IK, I think the acid of Pinot Noir has a lot to do with it. But also, a well made Pinot Noir has a silky elegance to go along with the acid, which often helps to soften (or round) the forwardness of salmon or game meats.

Then again, there are the animal dropping smells of many Burgundian Pinot Noirs, matched by more racy and less elegant mouthfeel--so what would you do with them for food? Beef Burgundy anyone?



[This message has been edited by foodie (edited 01-13-2003).]