Campari clarifié au Boursin, Gin, Lillet Blanc

FROMAGE & JARDIN

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

Aromas of blackberry, boysenberry, and cherry with hints of tobacco and cocoa powder. Vibrant flavors of very ripe boysenberry, blueberry, and plum are complemented by layers of rosemary and cocoa, balanced by firm tannins and a long, mouthwatering finish

Chill the bottle to the recommended serving temperature. Pinot Noir like this Boen Reserve is best served slightly cool — aim for 55–60°F (13–16°C). If the bottle is too warm, place it in the refrigerator for 30–45 minutes. If too cold, remove 10–15 minutes before serving.

Open the bottle carefully with a corkscrew. Inspect the wine briefly: look for clarity and color; smell immediately to note primary aromas (blackberry, cherry, boysenberry).

Decant the wine into a decanter or large glass pitcher. Pour slowly to aerate: decant for 20–30 minutes to allow the vibrant fruit and tertiary notes (tobacco, cocoa) to soften and open up. For immediate tasting, pour directly into glasses but swirl gently once poured.

Pour about 4–5 ounces (120–150 ml) per glass, filling to the widest part of the bowl to allow aroma concentration.

Prepare the rosemary accent: gently slap one rosemary sprig between your hands to release oils, then place it in the decanter or rest it across the rim of each glass for a subtle herbaceous lift. Do not infuse for long — the goal is suggestion rather than flavoring.

Add a cocoa whisper: sprinkle a very light dusting (about 1/4 tsp total) of unsweetened dark cocoa powder on a small spoon and hover it over the decanter while you pour to allow volatile cocoa aromas to mingle with the wine. Alternatively, present the cocoa on a small plate beside the glasses for nosing.

Introduce pepper and lavender if desired: place the lightly crushed peppercorns and the single pinch of dried lavender on a small aroma card or spoon beside each glass so tasters can compare the wine’s natural hints of spice and floral notes against these components.

Arrange the cheese and charcuterie on a board: place aged cheddar or Gruyère and the cured meats in small piles. The wine’s bright ripe berry profile and balanced tannins pair well with these savory, slightly fatty items.

Add the roasted beets and marinated olives to the board. The earthy-sweet beets echo the wine’s plum and berry flavors; the briny olives contrast the fruit and refresh the palate.

Break the dark chocolate into small squares and serve sparingly. A tiny bit of dark chocolate accentuates the wine’s cocoa and cocoa powder notes — taste a small chocolate piece between sips to observe how bitterness and cocoa interplay with the wine’s fruit and tannin structure.

Provide slices of baguette or crackers for texture and palate cleansing. Encourage guests to take small bites between sips to appreciate shifts in perception of acidity, tannin, and fruit intensity.

Before sipping, gently swirl the glass twice and take a few short sniffs. Identify primary aromas (blackberry, boysenberry, cherry), then look for secondary/tertiary notes (rosemary/herb suggestion, tobacco, cocoa powder). Use the optional aroma accents to help identify subtle layers.

Nosing

Take a moderate sip and let it coat the mouth. Focus first on fruit flavors: ripe boysenberry, blueberry, and plum should be prominent. Notice mid-palate elements — hints of rosemary/herb and cocoa — and the firm, structured tannins that lead to a long, mouthwatering finish. Note balance of acidity and tannin.

Tasting

This Pinot Noir pairs well with lightly roasted duck, mushroom-based dishes, pork loin with herbs, or aged cheeses. Avoid overpowering spicy or heavily oaky foods that mask the wine’s delicate red-fruit profile.

Pairing advice

If you plan to keep the wine after opening, reseal with the cork or an airtight stopper and refrigerate; consume within 2–3 days for best fruit expression. Bring back to serving temperature before finishing the bottle.

Boen Reserve Pinot Noir (Santa Maria Valley)

Wine decanter or large glass pitcher

Wine glasses

Fresh rosemary sprigs

Dark cocoa powder (unsweetened)

Whole black peppercorns (lightly crushed)

Dried lavender or a small lavender bud (optional)

Aged cheddar or Gruyère, thinly sliced

Cured charcuterie (soppressata or prosciutto), thin slices

Marinated olives (Kalamata or mixed)

Roasted baby beets, quartered

Dark chocolate (70% cocoa), small squares

Crusty baguette or crackers

PINOT NOIR, Boen, Reserve, Santa Maria Valley

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Make PINOT NOIR, Boen, Reserve, Santa Maria Valley Recipe in just 40m. Aromas of blackberry, boysenberry, and cherry with hints of tobacco and cocoa powder. Vibrant flavors of very ripe boysenberry, blueberry, and plum are complemented by layers of rosemary and cocoa, balanced by firm tannins and a long, mouthwatering finish

Pinot Noir, Boen, Reserve, Santa Maria Valley Recipe

Descriptors

Tasting Notes

Food Pairings

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