Illahe Recipe
Recipe information
Make Illahe in just 30m. Estate Pinot Noir 2017
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Ingredients
Wine Bottle
Serving & Accoutrements (optional)
Preparation
1. Inspect & chill
Check the bottle for clarity and proper cork condition. Serve slightly chilled — Pinot Noir is best at about 55–60°F (13–16°C). If stored at cellar temperature (cool), remove 20–30 minutes before serving; if chilled in a refrigerator, place upright at room temperature for 10–15 minutes to take the edge off.
2. Open the bottle
Place the bottle on a stable surface. Use a waiter’s corkscrew: cut the foil about 1/2 inch below the lip, remove the foil, center the screw on the cork and insert it straight down, then gently lever the cork out to avoid agitation. Inspect the cork for mold or an off smell; if present, pour a small taste to confirm wine quality.
3. Decanting (optional)
If the wine shows sediment or if you prefer more aeration, decant. Pour slowly into a clean decanter, holding the bottle up to light after about 3/4 of the bottle to stop before any sediment reaches the neck. For younger Pinots with closed aromas, decanting for 20–40 minutes can open flavors; for an older bottle, decant briefly (5–10 minutes) to minimize loss of delicate aromatics.
4. Glassware & pouring
Use large-bowled Burgundy glasses to direct aromas to the nose. Pour about 4–5 ounces (120–150 ml) per glass to allow room for swirling and smelling. Hold the decanter or bottle by the base and pour steadily into each glass.
5. Tasting notes & serving
Before serving to guests, swirl the glass gently to release aromatics. Note typical Illahe Estate Pinot Noir 2017 characteristics: red fruit (cherry, raspberry), forest floor, subtle spice, and balanced acidity. Serve with neutral palate cleansers (water, plain bread or crackers) between tastings to appreciate the wine’s evolution. Keep any opened bottle upright and refrigerate; consume within 2–4 days for best quality.
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