The live video course, with wine expert Madeline Puckette, explores fundamental topics in wine through our sense of taste. Grab a glass, pull up a chair, and join us live.
California vs Oregon Pinot Noir
Pinot Noir is quickly becoming the most important red wine in the world. We can say this with some certainty given that the top wines of the world (the most expensive) are the Pinot Noir wines from the Côte d’Or in Burgundy. In this tasting we’ll explore two American Pinot Noirs from 2 very different growing regions: Oregon and California.
Pinot Noir is an ideal wine to explore regionality and the concept of terroir because it takes on the characteristics of its environment and the lower tannin makes it easier to identify its unique qualities. Learning what to expect from a cooler climate region like Oregon vs a warmer climate region like California will help decide your course in wine preference.
Willamette Valley Vineyards “Whole Cluster” Oregon Pinot Noir 2014
- Color: Slightly hazy. Translucent light garnet with wide watery rim and possibly no filtration
- Aroma: Clean. Medium intensity aromas of raw crushed cranberry, crushed cherry, dill pickle, raspberry sauce and rose
- Taste/Structure: Medium intensity with a light body and flavors of sweet raspberries, clove, cherry syrup, burnt brown sugar, and cola. On the mid-palate, slight bitter notes of peony flower and rose and on the finish a sweet note of cola. Acidity tastes medium high and tannin is low.
- Alcohol: 13.7%
- pH: 3.68
- Acidity: 7.72 g/L
- Residual Sugar: unknown
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William Hill Estate Winery Central Coast California Pinot Noir 2014
- Color: Clear. Translucent light ruby with wide watery rim.
- Aroma: Clean. Medium intensity aromas of black cherry sauce, vanilla, clove, burnt brown sugar and hibiscus
- Taste/Structure: Medium intensity with medium body and flavors of clove spiced raspberry sauce, hibiscus punch and cola. On the mid-palate, softer flavors of cherry and hibiscus and on the finish a sweet note of cola and clove. Acidity tastes medium high, alcohol tastes high and tannin tastes low.
- Alcohol: 14.2%
- pH: 3.71
- Acidity: 6.2 g/L
- Residual Sugar: 3.5 g/L