Skip to main content

Posts

Featured

High on acid and real sense of purpose at 2019 World of Pinot Noir

My general impression of the 120 or so Pinot noirs that I managed to taste at the 2019 World of Pinot Noir – taking place at Santa Barbara’s The Ritz-Carlton Bacara this past March 1-2, 2019 – was: Still lots of full bodied wines, with alcohol levels typically in the 14.0%-14.5% range (with “outliers” at 13.0%-13.5%), despite the predominance of 2016s, a vintage that saw a return to more or less “normal” (whatever that is) conditions, after four consecutive years of drought.
When elevated alcohol is a negative, of course, wines came across as harsh or hot, often with sweet, ripe cola-like or raisiny aromas, with little or no delineation or sense of delicacy one would hope to find in the varietal – and I tasted more than of few of them over the weekend.
But at their finest, many of the fuller scaled Pinot noirs came across as plush and impeccably balanced, lively with acidity, and pungent with as much varietal perfume as non-fruit (i.e. earth related) nuances. The best of them took me b…

Latest Posts

Back burners

My photo
Randy Caparoso:
"I fought against the bottle," as Leonard Cohen wrote, "but I had to do it drunk"... specializing in wine as a restaurateur, retailer, wine judge, journalist, frequent flyer and mental traveler. But to me, wine is a food like a rose is a rose. So why all the fuss? Currently: Editor-at-Large/Bottom Line Columnist, The SOMM Journal; Contributing Editor, The Tasting Panel. Awards: Sante's Wine & Food Professional of the Year (1998); Restaurant Wine's Wine Marketer of the Year (1992 & 1999); Academy of Wine Communications (commendation) for Excellence in Wine Writing and Encouragement of Higher Industry Standards; Electoral College Member, Vintners Hall of Fame at the Culinary Institute of America, Greystone.