Bread and Cheese Wine

I recently had friends over for a small, impromptu wine tasting. As our guests arrived, we opened a bottle of pinot noir to enjoy with appetizers. My thinking was that a lighter wine like pinot noir would pair well with fruit, cheese (yes, Joe Plonk likes brie), sourdough and other snacks. After an evening of steak dinner and bruising red wines from several well known Napa and Sonoma wineries, a guest told me that she “liked the bread and cheese wine the best.” While confused at first, I realized she was referring to the excellent 2006 Windy Oaks Diane’s Block Pinot Noir we tasted earlier in the evening. This wine was done in a slightly fruit forward Burgundy style, and wowed everyone at the party with its elegance and grace. Well done!

Best, Joe Plonk

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