pinot noir - jp chenet reserve
As Featured in TASTE Magazine, Summer 2012.
This medium-bodied, dry red is clear ruby in colour with hints of purple. Raspberry and cherry aromas predominate with a touch of spice. Red berry flavours in the mouth lead to a medium finish with a hint of earth and spice.
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Try pairing with this recipe:
As featured in spring issue of Taste magazine article Salmon, BC's Treasure.
Perfect spring dish and especially when salmon is in season. Serve with a glass of chardonnay, pinot noir or beaujolais. See ...
Number of Servings: 4 as an appetizer
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