Chapter 4
of 4
Best producers
Pinot's lightness and acidity make it one of the most food-flexible reds there is, and a welcome break from the heavier Argentine reds. It loves roast poultry and duck, salmon and other meatier fish, mushroom dishes, and softer cheeses — and served very slightly chilled, it is a joy. If your Argentine wine education began with the power of Malbec and Cabernet, Pinot Noir is the elegant turn at the end of the road: the proof that this country of big mountain reds can also whisper.
