Coming out of light, easy summer white and rose wines, Pinot Noir is a good way to ease into red wines for the Fall.
Parker Station, Central Coast California, 2010 - This wine lasted me several days, and was good each time. The color of Pinot Noir is typically a translucent medium-red wine. This one has more purple than I expected, however it is still translucent. The aroma contains plenty of red fruits with a pungent edge; and the flavor is a soft blend of red fruits without being sweet. This wine is recommended with turkey and cranberry sauce, and guess what -- Thanksgiving is coming! Give it a try.
Bodegas Carrau Pinot Noir de Reserva, Uruguay, 2010 - A traditionally light red color, this Pinot Noir surprises you by its origins. "Uruguay?" you ask. I reply "yes!" Light bodied with red fruit flavors but acidic with a seductive spicy finish, this wine is Pinot Noir plus! Be aware, though, that like other light Pinot Noir wines, it is better with chicken than red meat. Enjoy this wine, it will not disappoint you if you like the Old World Pinot Noir style.
Jelu Estate, Patagonioa Argentina, 2009 - Although traditionally known for its Malbec, Argentina produces other good red wines, including this one. A very drinkable wine, it is medium bodied with light fruit flavor and not too much alcohol. My favorite of the first three Pinot Noirs I tasted for this blog, I would drink this Pinot Noir with pork and other medium-flavored meats.
Joseph Faiveley, Burgundy France, 2010 - That's right, Burgundy red wines are Pinot Noir wines. This particular Pinot Noir has a pale ruby red color that hints at its lighter body. Unlike some light bodied red wines, however, this wine has a lot of flavor and is very balanced. This wine would be good with poultry and pork.