About This Wine
Many wineries adhere to age-old techniques and styles simply to conform to tradition.
Not at Nu Wines, where the winemaker has free rein to use technology, innovative thinking and a dash of daring to produce outstanding wines. That winemaker is Erica Myers, who has both academic training and more than a decade of hands-on work at some of California’s top wineries.
Myers’ experience has taught her how to make technically sound wines that taste amazing. At the winery, she employs meticulous cluster sorting, then gentle de-stemming and additional hand sorting. The grapes ferment in small, open-top tanks linked with a computer-controlled tank system to monitor fermentation temperatures.
After barrel aging, Myers’ expert palate gets to work as she samples the finished wine lots seeking unusual blends that push the boundaries of tradition and raise the bar on flavor. Take a sip of the 2016 Nu Wines Pinot Noir, and savor Eric Myers’ expertise.
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:Pinot Noir
- Grape Source:California’s Napa Valley Growing Area
- Aromas & Flavors:Red Cherry, Boysenberry, Red Berries, Tobacco, Spice and a Savory Note
- When to Drink:Now Through 2022
- Food Pairing Suggestion:bacon-wrapped, oven-roasted pork tenderloin with rosemary.
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 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
Smoked 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, Syrah. Get The Recipe