Just a heads up. I have a new book out, Passion for Pinot. In support of it (and wine, and life in general) I'll be tasting a few Pinots at the Jug Shop tomorrow live in-store with live people. But everyone else in the world can taste along with me via Twitter Taste Live, a supercool new organization that connects interested people with the producers and tastemakers of all things good to drink, eat, smoke (legally) and, as they say, "anything related to 'tasting'."
Eric Asimov, the New York Times' wine writer, has a great article in this week's NYT dining section about the changing style of California Pinot Noir. Asimov declares that he favors a lighter, more subtle, food-friendly style of Pinot and I whole-heartedly concur. But while this style has long been out of favor in this state, it's starting to come back. He hits on a lot of my favorite producers (people we've featured previously in 7x7, I might add) like Au Bon Climat, Copain, Calera and Peay. All these wines are worth trying if you see them in a shop or on a wine list. None of these wines are hard to find.
My column in the upcoming issue of 7x7 is about pizza wine--and the most harmonious pairings I found in that classic combination of food and drink. One wine--often considered the most food friendly of all varieties--that didn’t come up was Pinot Noir. For some reason, I never seemed to find pizzas that just called for Pinot. Most pies needed something more pithy and darkly juicy. I wondered if I would ever find a good pizza for all the Pinot I like to drink.