Scoring 18+ points on the 20-point Dionysian scale, the 13% alcohol 1979 Martin Ray Pinot Noir from Saratoga, California could have been a French Burgundy Volnay! It cost me $7.29 in March of 1981.
Silky smooth, lingering hints of cherry and toasty smoke were balanced with its perfect acid. It had a long aftertaste and made the food seem bigger and brighter than it really was.
Tenderloin of pork, white and sweet potatoes with home-grown garden peas with an enhancement of home-make venison & pork sausage permitted the 45 years old wine to be the star of the meal.
Martin Ray loved Pinot Noir and never added Syrah to darken it. He wanted pure, low alcohol Pinot Noir that could marry with both simple and complex foods. I had this once with duck breast laced with wild cherry sauce. Beautiful.
This style of wine made people fall in love with wine and food pairings and opened the doors to America becoming a wine-drinking nation.
Age some wines and treasure the moments you open and share them. In vino veritas.
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