About This Wine
For more than 50 years, the Aresti family has been producing wines in Chile's Curico Valley.
The Arestis settled in the valley in 1951 after a long search for land that could produce the kind of high-quality grapes needed to craft world-class, attention-getting, palate-satiating wines.
They knew that exceptional fruit is the key to good wine, and also understood that it made little sense to invest in the "raw materials" if they lacked the proper "tools" for handling them. So, they also embraced technology, a quality-focused attitude that has been passed down through two succeeding generations.
Pinot Noir can be a difficult variety to grow, but the Arestis have found an ideal location and know it like the backs of their hands. That's why Aresti Pinot Noir is dependably among the best made each year in the Southern Hemisphere. The 2008 vintage is just the latest in a long string of palate-pleasing Pinot Noir bottlings from Aresti.
About Pinot Noir
Very sensitive to climate and handling in winery, this fickle grape of Burgundy yields low tannin and acidity, medium colors and lifespan. Classic berry, cherry and currant flavors, silky textures typically balanced with spicy or floral tones.
- Grape Composition:100% Pinot Noir
- Grape Source:Chile's Curico Valley
- Aromas & Flavors:Savory Red Cherry and a Touch of Cranberry
- When to Drink:Now Through 2011
- Food Pairing Suggestiona pulled pork sandwich, or salmon with a sweet barbecue sauce.
14 recipes match for this wine.
Green Salad With Cranberry Vinaigrette With almost any type of salad, we suggest Sauvignon Blanc as a well-matched wine. But because of the cranberry flavor featured in this recipe, you may want to try a wine that includes cranberry among its aromas and flavors. We tried it with a lighter-bodied Pinot Noir, and it turned out to be an intriguing and enticing combination. Get The RecipeSmoked Duck A La Orange Just in case this year's California wildfires impart a smoky flavor to vintage 2008 wines, here's a recipe that will match up nicely. Otherwise, try this dish - developed by Garre Winery Executive Chef Ty Turner -- with naturally smoky wines such as Sauvignon Blanc, Semillon, Pinot Noir or Syrah. Get The Recipe
Pork Tenderloin With Tart Cherry Port And Caraway Sauce This delicious recipe from Sonoma County's J. Fritz Winery matches beautifully with almost any red wine. It makes 4 to 6 servings. Get The Recipe