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La Forge Estate Pinot Noir 2013
Pairs well with red meat, white meat and cheeseslamb, veal or pork, game and soft /medium cheese.
An extensive appellation producing a diverse selection of good-quality and value-priced wines, Languedoc-Roussillon is one of the world’s largest wine-producing region, spanning the Mediterranean coast from the Spanish border to Rhône. Languedoc forms the eastern half of the larger appellation, while Roussillon is in the west; the two actually have quite distinct personalities but are typically grouped together. Languedoc’s terrain is generally flat coastal plains, with a warm Mediterranean climate and a frequent risk of drought. Roussillon, on the other hand, is defined by the rugged Pyrenees mountains and near-constant sunshine.
Virtually every style of wine is made in this expansive region. Dry wines are often blends, and varietal choice is strongly influenced by the neighboring Rhône Valley. For reds and rosés, the primary grapes include Grenache, Syrah, Carignan, Cinsault, and Mourvèdre. White varieties include Grenache Blanc, Muscat, Ugni Blanc, Vermentino, Maccabéo, Clairette, Piquepoul and Bourbelenc.
International varieties are also planted in large numbers here, in particular Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon. In Roussillon, excellent sweet wines are made from Muscat and Grenache in Rivesaltes, Banyuls and Maury. The key region for sparkling wines here is Limoux, where Blanquette de Limoux is believed to have been the first sparkling wine made in France, even before Champagne. Crémant de Limoux is produced in a more modern style.
One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.
In the Glass
Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.
Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.
Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.