By: Ed "The Wine Guy"
What a delightful surprise! But, I shouldn't have been surprised by a WHITE Pinot Noir. Some of the finest champagnes are made from the Pinot Noir grape. First and foremost, it should be remembered that all grape juice, including the juice from red-skinned grapes, is white. Exposure to the skins creates the color of the juice. So, removing the juice in a timely manner can create a White Pinot Noir . . . a White Cabernet Sauvignon, a White Malbec, a White Anything. The juice of this wine, in the absence of the skins, was fermented in stainless steel; treat it as you would any other white wine: chill it to 55 to 65 degrees, then enjoy. It is dry, crisp, medium-bodied, and exhibits hints of citrus and melon. I suggest pairing it with a seafood-pasta salad made with mayo/yogurt/sour cream or a combination thereof - the internet has countless such recipes - or having it on its own. What a delightful surprise! It may be a bit pricey for an everyday wine, but the rewards are great.