I have a beef pot roast resting, and just cracked open two new Pinots – both inexpensive Trader Joe’s purchases. Pinot is one of those grapes where you generally get what you pay for – it’s a low-yielding vine that is prone to hail damage and rot. I generally don’t even try Pinot Noirs that retail for under $20, but let’s see what these have in store.
A good wine pairing tip – the less fat in the food, the less tannin you should have in the wine. Since pot roast is especially lean, it goes great with Pinot Noir – the lowest-tannin red out there.
Picton Bay Pinot Noir (2012) Marlborough, New Zealand – $12.00
Color: light, clean red – New Zealand Pinots are known for their light coloring.
Taste: lively with good acidity. I think this comes down more on the spice/earth side, but there is some definite cranberry and raspberry fruit in there as well.
MGM Pinot Noir (2011) Pays d’Oc, France – $9.00
Color: just half a shade darker.
Aroma: this is closed off – I get a touch of candied fruit (what the English would call ‘boiled sweet’).
Taste: uneventful – it’s Pinot, but there’s not much to say about it. Let’s see if the beef improves it. Annnnnd….. no.
Well this was a disappointing tasting. I can’t recommend either of these wines – the Picton Bay is just barely passable.