Emile Chandesais Bourgogne Pinot Noir

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2009
Burgundy, France

Pert and lighter bodied with cranberry, oak and a touch of smoke. I’m not really a fan of the tartness this Burgundy-style pinot exhibits, but I suspect a decent food pairing would dull that tannic edge. Salmon (of course), lighter pasta dishes, pizza, and maybe some roast turkey? What I do like is the gentle yet persistent finish; a lingering essence of musty leather, which sounds terrible but works somehow–it’s that earthiness Burgundy varietals are known for, no? You might give it a spin if you can find it on sale, but I personally wouldn’t pay full dollar.

On sale now at BevMo!

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