Pinot Noir synonym, especially in Italy. See Pinot Noir.
A delicious way to make meatloaf, adding your own taste into the mixture. Read more »
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Pinot Nero on Snooth
August 2012
Franz Haas Pinot Nero has a nice pale-red colour, with fascinating red fruits aromas (raspberry, cranberry). This Pinot Nero has a very good equilibrium between sweetness, salty notes and acidity and a long lasting taste.Good to appreacite with "primi piatti" or main dishes of meat (beef, lamb, pork). Read More
August 2012
2009 Andrian Pinot Nero (Noir) - has a lovely light red color, lovely aromas of red fruit, ripe plum and blackberry, the aroma really takes me back to my days living in Portland and enjoying the wonderful pinot noirs of the Willamette Valley. The taste is light and warm, with delicate fruit flavors of ripe berries, and strawberries. There is s... Read More
August 2012
Unfortunately I had to work late and missed the webcast. We popped the whites with dinner. The Caldera Pinot Bianco was our favorite with its bright lemon lime fruit. The Castelfeder Pinot Grigio seemed to have undergone too much malo and was a bit on the buttery side. It also had an effervescence that I didn't really enjoy. A lot of the Albarin... Read More
August 2012
Gamey aroma with strawberry fruit and fresh oak. Pepper on the body with strawberry fruit coming forward in the middle and buttery finish. Read More
August 2012
bright cherry and raspberry notes with a bit of spice on the finish. underlying earth tones, balanced well, light, lovely Read More
August 2012
Tight on the nose with gently layered aromatics of red fruit with hints of allspice, flowers, a subtle gamy note and a little mocha oak on the nose. In the mouth this is rather smooth and seamless with super fine tannins and a wonderfully clear midpalate of wild raspberry accented with hints of chamomile, chestnut and something vaguely meaty. I... Read More
July 2012
I posted this question because someone on another thread referred to Merlots as "tannic" and I don't think of them that way. But I also realize I am less sensitive to tannins than to, for example, acidity. I have to stop and think about whether tannins are high or medium, although I can kind of quantify them if I stop and think.I think of tann... Read More
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