Leitz Alcohol Removed Pinot Noir

This is a Pinot Noir from Leitz, the Rheingau estate based in Rüdesheim, Germany, with the alcohol removed after fermentation. Removing it only once the wine is fully made is the usual route for quality dealcoholized wines, since the base wine is allowed to develop its fruit and structure first. The result is a light-bodied, dry-style red. Expect the red-fruit profile Pinot Noir is known for: cherry, cranberry and raspberry, possibly with a faint earthy or leafy edge. Without alcohol, dealcoholized reds usually have a little less weight on the palate than their conventional counterparts. Tannin in a style like this is typically soft and fine rather than grippy. Acidity tends to carry the structure, so the finish should read as fresh and fairly short rather than broad and lingering. Serve it lightly chilled, around 13 to 15°C. About 30 minutes in the fridge before opening is enough. Going colder than that can mute the fruit and leave the acidity sharper than intended. Decanting isn't needed. A light red with soft tannin has nothing to soften, though a few minutes in the glass will open up the aromatics. A standard Burgundy-style glass with a wide bowl suits it best, because the bowl concentrates the delicate red-berry aromas. An all-purpose red wine glass is a fine substitute. At the table, its light body and acidity work best with food that won't overpower it. Roast chicken, duck breast, pork tenderloin, salmon or mushroom dishes are all good matches. So are charcuterie boards, soft cheeses such as Brie or Camembert, and tomato-based pasta, where the wine's acidity mirrors the sauce. Heavily spiced or very rich red-meat dishes would drown out its subtlety. This is a bottle to drink now. Dealcoholized wines aren't made for cellaring, so open it soon after purchase and finish it within a few days of opening. Keep the opened bottle sealed in the fridge.