I found The Four Graces about 7 years ago on an epic car trip through the vineyards of Oregon and eastern Washington. I fell in love with the story of the family and their dedication to wine and the land-- and I’m a softy for wineries who name themselves after their daughters- sister power! These folks make solid consistent wines year after year making their base Pinot (this one) something that is affordable too- something important when Oregon and California Pinots are reaching the heights of their French cousins.

Nose: candied cherry, plum, bright spices, dust, salami

Palette: spiced sugar plum, fresh herb, earth

Pairing: roasted pork (and turkey!), wild mushroom pizza. Cheese: Caerphilly, Alpine cheeses, Èpoisses, Dèlice de Bourgonge

Pinot Noir is such a favorite of wine geeks for so many reasons. First, it’s a food pairing dream. No matter the style (austere to lush) there are many perfect pairings. Pinot loves fall- almost anything roasted, a variety of gourds, all mushrooms and all those comforting stews that we crave this time of year. Pinot Noir “style” is due to many things- wine making traditions, variations in weather, and the ubiquitous terroir. It is at its best when it’s raised in cooler climates. Its home in Burgundy is on the same latitude as Oregon, and the cool ocean breezes that blow inland there and up and down the California Coast make for that similar climate. I can go on and on, but in general the French and Oregon versions tend to be earthier and leaner with brighter acidity and California tends to be lush and fruit forward. I think this one is strikes a lovely middle ground.