Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Subtle spices, ripe strawberries, other dark red berries & cherries. Long finish, Willamette Valley, OR

Place the bottle upright in the refrigerator for 30–45 minutes before serving, or if already chilled store for 10–15 minutes at room temperature. Ideal serving temperature for Mirabai Pinot Noir is 55–60°F (13–16°C). Use a wine thermometer if available to confirm.

Chill to proper temperature

Remove the foil capsule with a knife or foil cutter. Center the corkscrew on the cork and insert it straight down, then pull the cork out gently using steady leverage. Wipe the bottle lip with a clean cloth or napkin.

Open the bottle

Mirabai is a Willamette Valley Pinot Noir with subtle spices and red fruit; light decanting can open aromas. Pour the wine slowly into a decanter until about two-thirds full, watching for any sediment (unlikely in a filtered release). Let the wine rest in the decanter for 15–30 minutes if you want a more open bouquet and softer tannins.

Decanting (optional)

Use a large-bowled Burgundy-style glass to concentrate the delicate aromas of strawberry, cherry and red berry. Pour 4–6 oz (120–180 ml) per glass to allow room for swirling and to release aromas.

Selecting glassware

Hold the glass by the stem and gently swirl once or twice to release aromas. Inhale deeply and note subtle spice, ripe strawberries and other dark red berries. Take a small sip, let it coat your mouth, and note the mid-palate fruit, acidity and the long finish characteristic of this Willamette Valley Pinot Noir.

Tasting technique

Serve the Mirabai Pinot Noir alongside roasted duck breast or mushroom risotto to complement earthiness and red-fruit notes. Offer a small portion of soft-ripened cheese or fresh strawberries/dark cherry compote as a dessert or cheese course accompaniment. Replenish glasses as desired; re-cork or reseal the bottle and refrigerate if storing leftovers.

Pairing and serving suggestions

Recork the bottle (use the original cork or a reusable wine stopper), refrigerate on its side if possible, and consume within 3–5 days for best fruit expression. Allow the bottle to come back to serving temperature (10–20 minutes) before pouring again.

Storage of leftovers

Score the skin, season with salt and pepper. Sear skin-side down in a hot pan until fat renders and skin is crisp, then finish in a 400°F (200°C) oven until internal temperature reaches 135°F (57°C) for medium-rare. Rest 5–7 minutes, slice thinly and serve with a cherry or red-wine reduction to echo the wine's fruit.

Roasted duck breast (brief)

Sauté chopped shallot in butter and olive oil until translucent. Add Arborio rice and toast 1–2 minutes. Gradually add warm stock, stirring frequently, and fold in sautéed mixed mushrooms near the end. Finish with butter and grated Parmesan; season to taste. The earthiness complements the wine's subtle spice and berry flavors.

Mushroom risotto (brief)

Bring Brie or Camembert to room temperature (20–30 minutes). Serve with sliced fresh strawberries or a small spoonful of dark cherry compote to mirror the wine's ripe strawberry and cherry notes.

Cheese & fruit accompaniment

Kelley Fox Wines Mirabai Pinot Noir (bottle)

Burgundy-style wine glass

Decanter (optional)

Wine thermometer (optional)

Corkscrew

Roasted duck breast, medium-rare

Mushroom risotto

Soft-ripened cheese (Brie or Camembert)

Fresh strawberries or dark cherry compote

Kelley Fox Wines Mirabai Pinot Noir

Make Kelley Fox Wines Mirabai Pinot Noir Recipe in just 1h . Subtle spices, ripe strawberries, other dark red berries & cherries. Long finish, Willamette Valley, OR

Kelley Fox Wines Mirabai Pinot Noir

Descriptors

Tasting Notes

Food Pairings

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