Ken Wright Cellars – Pinot Noir Recipe

Service temperature and inspection

Check the bottle or glass temperature and aim to serve Ken Wright Cellars Pinot Noir at 55–60°F (13–16°C). If the wine is too warm, place it briefly in the refrigerator for 20–30 minutes. If it’s too cold, let it sit at room temperature for 15–20 minutes. Inspect the wine visually in the glass for clarity and the correct ruby to garnet color typical of a cool-climate Pinot Noir.

Opening

If serving from a bottle: remove the capsule, wipe the top of the bottle with a clean cloth, and use a corkscrew to remove the cork cleanly. Wipe the bottle neck again before pouring to remove any cork dust or residue.

Decanting (optional)

Ken Wright Pinot Noir is often approachable from the first pour but can benefit from gentle aeration. If the wine seems tight or youthful, decant into a clean decanter and let it rest for 20–40 minutes to allow aromatics to open. For older vintages or very delicate examples, skip decanting and pour directly.

Pouring

Pour one glass (about 5–6 oz / 150–180 ml) into a large Burgundy-style glass. Hold the glass by the stem to avoid warming the wine with your hand. Fill to about one-third full to allow swirling and to concentrate aromas.

Tasting notes guide

Before sipping, swirl the wine gently to release aromatics and take a moment to note fruit (cherry, raspberry), earth (forest floor, mushroom), spice (clove, baking spice), and any savory or floral notes. Take a small sip, let it coat the palate, and note the balance of acidity, tannin, and finish.

Prepare accompaniments while the wine is resting if decanting. Arrange sliced baguette or bread, and place small portions of soft and hard cheeses on a plate at room temperature (take cheese out of the refrigerator 30 minutes prior for best texture and flavor). Offer mixed olives or charcuterie in a small dish as optional savory bites.

Serve a small glass of still water alongside the wine to cleanse the palate between sips. Suggest pairing bites that complement Pinot Noir’s acidity and delicate tannins: mushroom dishes, roasted poultry, pork, salmon, or mushroom risotto.

Use a clean Burgundy-style glass for best aromatic expression. Use the wine opener to remove the cork cleanly. If using a decanter, ensure it is clean and odor-free. If you want to be precise with serving temperature, use a thermometer to confirm 55–60°F (13–16°C).

After serving, monitor the wine as it evolves in the glass. Refill glasses as desired, maintaining the one-third fill guideline to preserve aromatics. Store any unfinished bottle upright in a cool place and consume within 2–3 days if re-corked and refrigerated.