Added on 01/01/08
From Publishers Weekly Pinot noir is the moodiest of grapes: at its best, it can be velvety and complex, a good pairing for both seafood and red meat; but its temper can change quickly, as the wine is fragile and unstable. As Haeger explains in this...
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From Publishers Weekly Pinot noir is the moodiest of grapes: at its best, it can be velvety and complex, a good pairing for both seafood and red meat; but its temper can change quickly, as the wine is fragile and unstable. As Haeger explains in this comprehensive guide to the wine, "pinot can show beautifully from barrel and then suffer an acute case of bottle shock. It can taste ethereal one day, but then close down to a shadow of its former self." No wonder, then, that itÂ’s taken American producers so long to master pinotÂ’s personality and develop wines that rival FranceÂ’s burgundies. But they have. Though HaegerÂ’s discussion of terroirs and his instructive essays ("The Rise of Pinot Noir in North America," "Winegrowing and Winemaking," etc.) may appeal only to serious oenophiles, the good news he shares is for everyone: "the food-friendliest wine on earth" now has scores of excellent American producers. Heager profiles 72 of them in this volume, many of them smaller vineyards that... See less
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