7.09.2012

2007 Andrew Rich Willamette Valley Pinot Noir: Tart

july 8, 2012: i bought this andrew rich at vecchio's italian market for about $35 last week, and i was really excited about pairing it with salmon. but then greg got some form of food poisoning, off of what he thought was possibly fish, a couple of days before, so i figured fish probably wasn't a wise choice for dinner. so instead, i made a mustard chicken, thinking that red burgandy (pinot noir) is usually a good match with mustard dishes. that would be true in france, especially since this recipe called for dijon mustard. here it is: http://www.epicurious.com/recipes/food/views/Mustard-Chicken-1862 and we used two different types of mustard (to be found in the accompanying photo). i liked this dish, which was very mustardy, and so did greg. but the pinot was too tart for me. given his recent illness, greg's been sensitive to acidity, and right away, he said this oregonian was too acidic for him. i didn't get the acidity, since to me, it was quite smooth. it's just that it didn't have enough flavor and wasn't lively enough for me. 13.1 percent alcohol.

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