Winemaker Mike Sinor makes three excellent Pinot Noirs, which are just being released in wine shops. According to Sinor: “The 2006 Pinot Noirs are more European in style.” I favor the elegant Talley Rincon, which opens with forward fruit flavors of Bing cherry, fresh blackberries, and ripe plums, beautifully layered with notes of minerals, earthy mushrooms, and allspice. It’s young yet already quite enjoyable on its own, but I suggest saving it for your holiday dinner parties to impress your guests. Pinot Noir is the most versatile of all red wines at the table so it’s a great choice for goose, prime rib, turkey, or rack of lamb. There’s no doubt in the quality per price ratio, this collectible wine is a good buy at $40, compared to its peers at this level.
You can reach New Times’ Cuisine columnist at khardesty@newtimesslo.com.
This article appears in Oct 2-9, 2008.