Montoya Pinot Noir - $13.99
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Sharp Cheddar, Feta, Goat Cheese, Swiss, Brie, Gouda
Curried Beef, Grilled Flank Steak, Hamburgers, Curried Pork, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Curried Lamb, Sausage
Pasta & Grains
Pasta with Creamy Mushroom Sauces, Pasta with Truffles
Poultry & Eggs
Roast Chicken with Herbs, Roast Turkey, Roast Duck
Beets, Beans, White, Mushrooms
Pasta & Grains
Tomato, Vegetable Gratin or Stew
Fish or Shellfish
Seared Ahi Tuna
Red Wine Sauce
Herbs & Spices
Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary
(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.
Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.
California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.
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Montoya Pinot Noir
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