Bacon + Pinot Noir

*Disclaimer: I didn’t pay for this wine. It was a freebie given to me at the Wine Blogger Conference.

= heaven in a glass. We’ve been trying to expand our culinary repertoire here at la casa de Wannabe Wino lately and to do so we’ve been using this cookbook I snagged years ago called “A Treasure Trove of Great Recipes” when I saw it mentioned in the NYT. Every Sunday (give or take) we pick a recipe and give it a whirl. Some are winners, others, not so much, but mainly because they say things such as “Use duck bone crusher machine.” I don’t know about you, but I don’t have a duck bone crusher machine handy. Anywho, recently we tried Roast Chicken with bacon and bread sauce. What better than a Pinot Noir to accompany our chicken? I plucked the 2007 Cuvaison Pinot Noir from the basement. It clocked in at 14% alcohol by volume, had a real cork closure, and retails for around $28.

On the nose I got spice, herbs, strawberry, cherry, black cherry, pie, and red currants. In the mouth I found strawberry, cherry, red fruit, spice, raspberry, and a hint of earth. Overall the wine showed tart fruit,  had great acidity and a long finish. My notes say “this was fantabulous with our roasted chicken/bacon.”

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