Henri Bourgeois Pure Pinot Noir Val de Loire

Henri Bourgeois's Pure Pinot Noir is a Val de Loire red from the Loire Valley in France. The estate is best known for Sancerre, and this bottling puts its attention on a lighter, fruit-first style of Pinot Noir. Reds from this part of the Loire usually sit at the lean, bright end of the grape's range. Expect red-berry fruit, with cherry and strawberry the likeliest reference points. The body is light to medium and the tannins are soft. The acidity is lively, which keeps the wine fresh. Styles like this are typically made without a heavy oak influence, so the fruit stays in front, and the finish is usually short to moderate and clean rather than long and savory. This is a bottle to drink young. It is made for easy drinking, and a wine with this profile gains little from extended cellaring. Its appeal is in the freshness of the fruit, so the next year or two is the sensible window. It does not need decanting. Pulling the cork and pouring is enough, though a few minutes in the glass can lift the aromatics a little. Serve it slightly cool, around 13 to 15°C (55 to 59°F). That is a short stretch in the fridge, about 20 to 30 minutes, before opening. At full room temperature a light Pinot Noir can taste flat and the fruit loses definition. Colder than the range above, the acidity and tannin become more noticeable. A standard Pinot Noir or Burgundy-style glass, with a wide bowl and a slightly tapered rim, concentrates the red-fruit aromas without overwhelming a wine of this weight. At the table, its low tannin and bright acidity make it flexible. Roast chicken, duck breast, pork tenderloin and mushroom dishes all suit it. So do charcuterie and soft cheeses such as Brie or fresh goat cheese, which is a natural local match in the Loire. It also holds up with salmon or tuna, where a heavier red would dominate the fish. Spicy or heavily sauced dishes will tend to overpower it, so keep to simpler preparations.