I was looking for a red wine late last week to compliment a meal I was preparing. I am a diehard salmon lover. Grant me a fish and I’ll give you a feast! More on the healthy meal in the next article…right now we are talking about a surprisingly Pinot Noir that will certainly make anyone a fan of Pinot’s. I know I am! I introduce you to La Crema’s 2007 Sonoma Coast Pinot Noir.

To set this up for you, I had prepared a nice grilled salmon salad. So you know I like to prepare meals that are healthier…and quick. Trust me, it can be done. Save a few dollars and eat at home instead of going out to eat all the time. You’ll even surprise yourself what you can do in your own kitchen. My salmon was bursting with flavors of mesquite, chipolte and garlic.

Normally I would have opened up a Riesling or even a nice Chardonnay with this meal, but I wanted a red to compliment my meal this time around. I like to break the rules when it comes to pairing and so glad I did. I’ve been a fan of La Crema’s Chardonnay for a long time with it’s buttery smooth flavor. Their Pinot Noir continues the same tradition. I mean come on, “La Crema”…says it all, creamy. What I enjoyed about their Pinot Noir is the strong presence of cherry and grape-like aromas. Seriously, the combination of cherry and licorice gives off an aroma of grape that is to die for. As you sip your wine, your palate continues on with your quest by picking up a slight sweetness of plum and touch of orange peel. The acidity is balance by the firm hold of the tannins. A smooth Pinot Noir indeed.

La Crema’s Pinot Noir from Sonoma Valley (not Monterrey) blended well with my grilled salmon ssalad. With the robust full flavors of my spices and seasonings, neither the salmon nor the wine were fighting against each other. Only complimenting each other each step of the way. If they were actually talking to each other, I’d be admitted for a 5150 and vacationing on the 4th floor for 72 hours. You know, it wouldn’t be so bad…as long as someone slipped a bottle of 2007 La Crema Pinot Noir past the guard.

The next time you prepare a nice ‘white wine’ meal. Go RED!

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