Tannin is never astringent, but blends itself harmoniously with the natural freshness and velvety texture of the wine.
Pinot Noir's light body and acidity balance the fattiness of turkey meat.
Pinot Noir's light body and acidity balance the richness of boudin.
Simply grilled salmon fillet
Pinot Noir's light body and red fruit balance the smoky, grilled taste.
Breaded chicken with cheese
Pinot Noir's light body and red fruit balance the dish's flavors.
Meat and mashed potato bake
Pinot Noir's light body and bright acidity balance the richness of the mashed potato topping and ground meat.
Seared tuna fillet
Pinot Noir's light body and red fruit enhance the meaty flavor of tuna steak.