TASTING NOTES
The garnet red, 2017 A to Z Oregon Pinot Noir showcases what A to Z does best. A vibrant, complex nose opens with floral, stone fruit and berry aromas - rose petal, violet, pomegranate, plum cherry, raspberry, black currant, boysenberry - that deepen with spice and wood notes - cinnamon, white pepper, thyme, vanilla, cedar, sandalwood, chocolate. Gentle oak aging adds definition supporting a delicious, harmonious balance between tannin, acid and fruit. The 2017 A to Z Oregon Pinot Noir is a prime example of the benefits of working with fruit grown in all of the remarkable valleys of Western Oregon.
 
 
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PAIRS WELL WITH
GENERAL:
A pretty, versatile wine that will pair neatly with most proteins cooked in a wide variety of styles, as well as earthy, and rustic vegetables, and bright-red to black fruits like cherry, cranberry, or plum.
SPECIFIC:
Fuller-bodied seafood like Salmon, Halibut, or Trout
All manner of pork
Grilled meats and vegetables from chicken to venison
Braised meats and stews
Root vegetables and mushrooms, especially mushrooms
Learn to like duck. Duck is fantastic with Pinot Noir. Make a cherry gastrique and add it to the duck. You will become the food and wine hero of the universe.
SAUCES:
Cream/ butter-based, fonds, reductions, gastrique, fumes, roux-based, tomato-based
RECOMMENDED RECIPE
Grilled Duck Breast with Arugula and Cherry Gastrique
1. Score and season the skin side of the duck. In a hot pan, sear the duck, skin side down, for 30 seconds, then lower the temperature to low and render the fat for 30 minutes. Remove  the duck and reserve the fat. Season the flesh side.  On a very hot grill, add the duck, flesh side down, for 4 minutes, then flip for 1 minute. Remove, and allow to rest before slicing. 
2. Toss arugula in olive oil, salt & pepper, and a squeeze of lemon.
3. Add 3 tbs sugar to a saucepan over medium-high heat until the sugar begins to melt. Gradually add 1 tbs red wine vinegar, then add 1c cherry juice, and stir until think enough to coat a spoon.
*Next level: add 1 ½ c chicken stock to the sauce while it reduces to add richness.