Barefoot Pinot Noir (Wine Folly)

 

For the second wine this Saint Patrick's night (3/17/23), I had another Barefoot wine. But this time it was a Barefoot Pinot Noir. This wine is a red varietal table wine that was made in Ceres and Modesto, California. It is primarily made with the wine grape Pinot Noir and it has an alcohol percentage of 13.5 percent. This wine does not have a vintage and I got on sale (for $2), but the split typically costs around $4. Lastly, this wine is in a plastic wine bottle and is sealed with a screw top.

Wine Critic/Review:

 "Smooth, supple and warmly fruity, this is a cherry pie of a wine. Generous red- and black-cherry flavors are wrapped in soft tannins for a rich feel without being heavy."

“Barefoot Cellars Pinot Noir.” Total Wine & More, https://www.totalwine.com/wine/red-wine/pinot-noir/barefoot-cellars-pinot-noir/p/107172750. 

 

Wine Info:

From the Wine Folly book (page 150-151), it talks about the wine grape Pinot Noir and the wine made from it. (Which I have talked about in blog post below) "The world's most popular light-bodied red is loved for its red fruit and spice flavors that are accentuated by a long, smooth, soft-tannin finish." It continues to talk about how it usually pairs well with duck, chicken, pork, and mushrooms. As well as, this wine can have hints of cherry, raspberry clove, mushroom, and vanilla. You can typically expect to spend around $30 on a bottle and it can be stored in a cellar for five to fifteen years. This wine is grown mostly in France (Burgundy, Champagne, Loire Valley, Jura), the United States, and Germany. 

Additionally, you can decant this wine up to thirty minutes and it typically has a light acidic body with low sweetness and smaller tannic component than most reds. This wine can taste different depending on the location you purchase it from. From Burgundy, France, you could taste, mushroom, cranberry, plum sauce, pastille candy, and hibiscus. From the Central Coast, California, you could taste raspberry sauce, plum, gun smoke, vanilla, and allspice. Lastly, if you do store this wine, your cellar should be between 55 to 60 ℉.

My Own Review/Experience With This Wine:

After pouring the wine in the wine glass and swirling and sniffing it a bit, I smelled at first a stinky sour plum or kinda blackberry aroma. When I tasted it, it had a medium body that was decently tannic, sour, tart, and dry. The flavor to me tasted like rubber which could be the guns smoke the Wine Folly book mentioned. I have to say, I did not really like this wine's flavor and would not recommend this wine. This experience maybe because it is a cheap wine and last week I had a nicer Robert Mondavi Pinot Noir which I thought was better.