Wine Articles

Summer Red
Author: Karen Dixon

Summer is here and what better time to break away from the whites and try the reds. Pinot Noir is the best selection since it is lighter than Cabernet Sauvignon, and more refreshing than Chardonnay. Pinot Noir will hold onto the fire of cilantro, cumin, and cayenne peppers while bringing the fruit-like qualities out in bell peppers, green tomatoes, and Walla Walla Onions. Pinot Noir is one of the few grapes that wineries and vineyards can effectively produce without breaking the bank. Granted, a beef steak beckons a Cabernet Franc, but the Pinot will complement the entire meal just the same. Some vintages are better, like the Oregon Winery Summit Archery 2000 Pinot Noir being released, and the Australians have been consistent in producing award-winning Pinot for the past four years. Adding Pinot Noir to sauces and salsa’s retains heat and adds a balanced fruit to the recipe. Figs and Pinot Noir go great with grilled seafood, and it is anticipated that the 2002 season for Pinot Noir will be better than 1998 prior years.

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