This week we had our Monday night dinner with Dave on Tuesday. Pete BBQ’d pork tenderloins which were seasoned lightly with a rub we had used on ribs earlier this summer. I made peach salsa as I had been to the farmer’s market on Sunday. We had tomatoes from our garden and avocados and roasted red potatoes. A flavorful Summer meal!
We opened a 2005 Adelsheim Calkins Lane Pinot Noir which we bought on our last trip to the Willamette Valley. I tasted it just after opening the bottle and again after it had been decanted for an hour. Decanting opened up the flavors quite a bit.
The color was a light garnet, you know that transparent, beautiful color typical of Pinot Noir. The nose was slightly stinky initially, but blew off to berries and brambles(damp berry canes) – once again typical of a Pinot Noir. Flavors were of berries with a slight spiciness and a light mouth feel. The wine had lots of acid with a finish that was moderate in length. The finish was slightly hot, though the alcohol is only 13.9%.
After being decanted for an hour or more the nose was more open and smelled of darker fruit. The flavors were riper and richer (riper berries), the spiciness remained. The finish was longer and did not seem as hot. It paired nicely with our dinner.