Lizbeth wrote:I may be bringing up an old debate with this question, but what is happening to Pinot Noir? If this is the new style of Pinot, I want out!!
As a pinot lover, I have been drinking many pinots lately including some from CA that qualify for the new style, as you call it. My CA pinots are Loring pinots that tend to be high alcohol, fruity, nice acidity, ample oak recently, great finish, and good balance. In general, I like this style and find it a good food wine and a nice sipper. The Loring pinots I have had all exhibited good pinot typicity, with no syrah type tastes to my palate. However, not all concentrated pinots are made the same and I have had some concentrated pinots (not Loring) that had too much alcohol heat and were too oaky. So, even I have my limits.
I also like the burgundy style pinots and have been drinking a number of pinots from New Zealand lately that are made in this style with lower alcohol, less extraction of color, but still nice light to medium bodied wines that are great with food.
I find that matching the burgundy style pinots with food is generally easier. The big CA pinots require more care in food choice to get a really good match. For this reason, and substantial price differences, I tend to drink more burgundy and lighter new world style pinots than big CA pinots.
So, I guess I am the switch hitter of pinots. I don't find this contradictory, just my personal tastes.