Master Sommelier Doug Krenic explores Pinot Noir

This week we are thrilled to have our good friend and Master Sommelier Doug Krenic in store educating us on Pinot Noir. Over the past twenty years, Doug has been associated with almost every aspect of the wine business: importing his own wines, representing national importers, working for local distributors in both sales and education and directing the wine program of the prestigious Flagstaff House Restaurant in Boulder, Colorado. He completed the rigorous Master Sommelier Diploma Exam in February 2006. Doug is also a Certified Wine Educator (CWE) through the Society of Wine Educators. He is a great ambassador of wine in the Colorado wine community. Doug is passionate in all aspects of wine and we love learning from his vault of wine knowledge.

The name pinot noir is derived from the French words for pine and black. The pine alluding to the grape variety having tightly clustered, pine cone-shaped bunches of fruit. Pinot Noir grapes are grown around the world, mostly in the cooler climates, but the grape is chiefly associated with the Burgundy region of France. Other regions that have gained a reputation for Pinot Noir include: the Willamette Valley of Oregon the Carneros, Central Coast and Russian River AVAs (American Viticultural Area) of California, and many others. Pinot Noir is the primary varietal used in sparkling wine production of Champagne and other wine regions.

Pinot Noir is a difficult varietal to cultivate and transform into wine. The grape’s tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards. When young, wines made from Pinot Noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, Pinot has the potential to develop more vegetal and “barnyard” aromas that can contribute to the complexity of the wine.

Saracco Monferatto Pinot Noir, 2014 :: Reg $26 Sale $22

Fruity and complex red wine, soft and round, very long in the aftertaste. The bouquet is typically pinot noir with aromas of red and black berries with aromas of red and black berries with a light vanilla hint. The grapes are fermented in stainless steel vats. It is aged partly in small French oak barrels and partly in large casks for 12-14 months. deep red with purple reflections.

Burn Cottage Cashburn, 2015 :: Reg $36 Sale $32

Cashburn is the second label of Burn Cottage Pinot Noir from Central Otago, New Zealand. The wine is made from declassified fruit from the Burn Cottage Vineyard by Ted Lemon of Littorai fame. The Burn name is a play on Central Otago’s slang for “creek” and the region is called Lowburn. Exotic notes of orange zest and cherry liqueur leap from the glass. On the palate the wine is wonderfully understated and elegant with soft, supple tannin. Bright acidity lends balance and freshness to the long finish.

Timothy Malone Willamette Pinot Noir, 2015 :: Reg $30 Sale $26

Timothy Malone Wines is a small, family owned and operated winery in the Willamette Valley striving to make Pinot Noir and aromatic white wines that are as beautiful as the Willamette Valley itself. They engage in minimal-intervention winemaking practices inspired by the Oregon forefathers that result in authentic wines which are reflective of time and place. The wine undergoes a spontaneous fermentation and is aged in 33% new wood for 18 months, resulting in a rich and structured Pinot displaying deep red fruit flavors balanced by toasty oak notes.

Timothy Malone Chehalem Pinot Noir, 2015 :: Reg $44 Sale $39

A cleverly threaded mix of black cherry extract, cola, brown sugar and baking spice notes, with a dash of espresso, this is undeniably flavor-packed. It’s big but remains balanced and nuanced, with all components in proportion.

::Saturday Tasting::


We start sippin’ and tastin’ at 4pm. Hope you can make it! Tag your pics #pickitupatpearl and #Neverabadbottle so we can CHEERS! 



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