2011 Santa Rita Hills Pinot Noir from Brewer-Clifton to be more precise. The wine just screams out of lush raspberries, cherries and sour rhubarb. It has a medium full body with ripe berries and cherry-liqueur on the palate with a light herby finish. Maybe not the most complex wine but definitely flirty and charming.
Food wise nothing might be more classic to serve with pinot then duck so that is what I decided to cook.
Duck breast fried on the skin side and then roasted in low heat in the oven until it reaches 52 degrees.
I let the meat rest for 10 minutes before I sliced it thinly and served it with lentils with mushroom and bacon and on the side a celeriac puree to meet the sweet fruit of the wine.
Simple but gorgeous.
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