My love affair with Pinot Noir started in Ann Arbor at age 20. I was befriended by a linguistics professor and she was very kind to uncork and educate me on Santenay, Beaune, and Pommard. As a suitable snack, her specialty was escargot drowned in butter, garlic, and parsley served with a petite baguette. Oh, mama!  On weekends, we listened to Stanley Turrentine and I learned to make “coq au vin” and boeuf bourguignon in her kitchen. More wine sampling ensued, of course. A little for the stew…a little for the chef. You get the picture.

This wine is a nod to my early wine education and my soft spot for Pinot.  It is light-bodied and deliciously fruit-forward with notes of cranberry, sour cherry, and hibiscus.  Try it chilled in the summer, or paired with grilled salmon or a mushroom risotto.