Wine of the week

Pinot noir is the perfect wine to celebrate at your Thanksgiving feast because it’s regal.

It’s the grape behind some of the most sought-after wines in the world, going back several hundred years to the kings of France and up to the modern wines of Burgundy. That’s how Erich Bradley sums up the reverence for the noble grape.

The winemaker and co-founder of Sonoma’s Sojourn Cellars is behind our wine-of-the-week winner - the Sojourn, 2012 Sangiacomo Vineyard, Sonoma Coast Pinot Noir, at $54.

It’s a complex pinot with a range of flavors - bold cherry, anise and white pepper. Its earthiness plays to its gorgeous fruit. The seamless pinot is a standout, a terrific holiday pick.

“Pinot noir can be great for Thanksgiving because it won’t overwhelm turkey but can still hold up to ham and traditional Thanksgiving side dishes,” Bradley said. “It’s one of the most versatile wines to drink and to pair with food. Pinot noir also satisfies a wide variety of palates.”

When producing pinot, Bradley said the texture is key.

“We focus on texture because we believe that wines that are persistent a?nd feel silky smooth in your mouth will be more enjoyable for our? customers both on release and after cellaring for several years,” Bradley said.

“When the texture is right, wonderful aromas and flavors come along ?as well. Food and drink that feels right in your mouth usually tastes right, too.”

Bradley learned winemaking from vintner Richard Arrowood beginning in 1999 at Arrowood Vineyards & Winery in Glen Ellen. He also studied winemaking at the University of California at Davis and viticulture at Santa Rosa Junior College.

To make a great pinot, self-restraint is in order, Bradley said.

“It’s being disciplined enough to keep your hands off and do nothing to the wines once they’re finished with fermentation,” he said. “Pinot noir shows fingerprints and achieves its best when you can let it be.”

Wine writer Peg Melnik can be reached at 521-5310 or peg.melnik@?pressdemocrat.com.