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If all dining companions wish to drink the same kind of wine, but one guest is ordering roast chicken, another is opting for grilled salmon, and a third wants filet mignon, select a pinot noir from California, Oregon or Washington. Pinots from these areas are typically light- to medium-bodied, with light tannins, bright berry flavor and some earthy notes. They can hold their own next to any dish (even a steak, in a pinch,) and they go exceptionally well with duck, salmon and chicken.
|Jennifer Mathes, Ph.D.|