kelly magyarics

washington, d.c.-based wine, spirits, travel & lifestyle writer / wine educator


Perfectly Pinot

Pinot noir has been a favorite on restaurant lists for some time as it offers name recognition, pairs easily with a wide range of foods and has a variety of appealing aromas and flavors. Pinot noir styles run the gamut, from Burgundy's elegance and minerality, to fruit-forward, juicy, tannic styles from warmer appellations in California. Read on for wine professionals' thoughts on pinot's appeal, regional differences, food pairings and ideal marketing techniques in Cheers' July/August 2012 issue. 

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