Page Three of Food Friendly Wines: Pinot Noir

Languedoc-Rousillion is the oldest winemaking region in France as well as the largest. Some call it “the California of France.” The quality of wines from the Languedoc has improved dramatically over the past few decades, and they offer excellent value.

2006 and 2007 Arrogant Frog Lily Pad Noir Languedoc
From the Humble Winemaker, aka Jean-Claude Mas, a talented guy with a good sense of humor. His catchy slogans are “Discover what a prince this Frog can be!” and “Old World wines with New World attitude!”
Aromas and Flavors: cherry, black currant, strawberry, vanilla

2007 Fat Bastard Vin de Pays d’Oc
This third-largest-selling French wine brand — Fat Bastard is Australian surfer slang for “awesome wave” — sources some grapes from Corsica for the newest addition to its Fat Bastard line.
Aromas and Flavors: strawberry, raspberry, cherry, plum, watermelon  

2006 Laroche Pinot Noir
Michel Laroche started out in Burgundy at Domaine Laroche but has branched out to the Languedoc, South Africa and Chile.
Aromas and Flavors: red berry or strawberry, cherry

2006 Petit Bistro Vin de Pays d’Oc
A lively, fruity wine from the Old World in a New World style.
Aromas and Flavors: black cherry, raspberry, blueberry

Talented winemaker Alois Lageder does it all — Pinot Bianco, Pinot Grigio, Moscato, Lagrein, Schiava, Pinot Nero and others — superbly well in the Alto Adige region of northern Italy. A producer to rely on for delicious wines and good value.

2004 Alois Lageder
Aromas and Flavors: red cherry, red berry 

The Russian River Valley, Carneros, Santa Barbara and the Sonoma Coast are the regions in California generally recognized for the best Pinot Noirs. 2003, 2004 and 2005 are considered excellent vintages in most of the state. 2006 was more challenging.

2006 J Russian River Valley
Winemaker George Bursick aims for Pinot Noirs that “achieve complexity, elegance, power and a true sense of place.”
Aromas and Flavors: cherry, raspberry, strawberry

2005 Artesa Carneros Reserve
This Pinot comes from the highest elevations in the morning-fog-draped Carneros region.
Aromas and Flavors: raspberry, cherry, red currant, spices, smoke

2005 Bearboat Russian River Valley
Bearboat is known for its excellent value Pinot Noirs.
Aromas and Flavors: strawberry, raspberry, cassis

2006 Clos du Bois North Coast
Clos du Bois has been making Pinot Noirs — this one using grapes from Napa, Sonoma and Mendocino — for almost 35 years.
Aromas and Flavors: cherry, blackberry, strawberry

2005 Chalone Vineyard Monterey County
A great value from a great Pinot Noir winery.
Aromas and Flavors: cherry, raspberry, clove, nutmeg

2006 Castle Rock Mendocino County
In a manner similar to that of the French négociants , Castle Rock sources its grapes and wine from others, including many producers in prestigious appellations like California’s Napa, Sonoma and Russian River valleys. Their Pinots offer excellent value.
Aromas and Flavors: strawberry, raspberry, floral

Oregon: 2005 and 2006 are both excellent vintages.
2005 Belle Vallée Willamette Valley
This small winery specializes in Pinot Noir, including a delicious rare Pinot Noir port.
Aromas and Flavors: Raspberry, cherry

 Pinot Noir is New Zealand’s flagship red wine. Look for those from Martinborough, Central Otago and Marlborough.

2006 Craggy Range Martinborough Te Muna Road
You can rely on just about everything Craggy Range produces to be topnotch and geared toward complementing food rather than earning high scores from critics — which the wines routinely do anyway.
Aromas and Flavors: cherry, blackberry, red grapefruit, floral, spice, vanilla

2006 Amisfield Central Otago
Amisfield is another winery to rely on owing to the consistency of its wines. The 2005, which was No. 22 in Wine Spectator’s Top 100 Wines of 2007, is also excellent.
Aromas and Flavors: black cherry, plum, strawberry, spice

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Award-winning author and certified sommelier Sharon Kapnick has written about food and wine for many magazines, including Time, Portfolio, Food & Wine and Hemispheres, and many newspapers, thanks to The New York Times Syndicate. She contributed several entries for the Oxford Encyclopedia of Food and Drink in America.