Ramsay Pinot Noir 2007 Review & Tasting Notes

Color & Clarity
The 2007 Ramsay Pinot Noir is a deep ruby-purple color and with a thick-looking texture.

Nose
The aromas of the Ramsay Pinot Noir are subtle and characterized by red fruit, primarily berries.

Palate
This dry, full-bodied Pinot Noir has strong tannins and an extended length. The flavors are dominated by strong, jammy berries — strawberry, black berry, and a bit of cherry. There is also a subtle hint of toast in the background. Some people might notice dirt or mushroom notes and stronger flavors of toast or oak.

Pairing Ramsay Pinot Noir 2007 with Cheeses

• Cheddar Cheese (aged): With this pairing, the cheddar cheese becomes sharper while the 2007 Ramsay Pinot Noir becomes more acidic. It's fair, but nothing spectacular.
• Cheddar Cheese (young): When the Ramsay Pinot Noir is paired with younger cheddar cheese, however, the wine becomes smoother, fruitier, and more pleasant. This is definitely a recommended combination.
• Aged Gouda: When paired with aged Gouda, the Ramsay becomes more aromatic, more nutty, and the hints of toast become stronger. This, too, is a recommended combination.
• Havarti: This Pinot Noir becomes a little more sour and sharper when paired with Havarti, and while the wine overpowers the cheese it's still pretty good.
• Chevre: Then paired with Chevre, the Ramsay Pinot Noir becomes bitter and acquires bad aromas — this is a combination to run away from.

Pairing Ramsay Pinot Noir 2007 with Meats

• Mild Italian Sausage: When pared with mild Italian sausage, this Pinot Noir becomes more aromatic, fruity, and at times even a little peppery. This is definitely a good combination to try, though I doubt that other kinds of sausage would be quite as good.

Pairing Ramsay Pinot Noir 2007 with Main Dishes

• Grilled Steak: The Ramsay Pinot Noir becomes drier and more aromatic when paired with steak and overall the combination is pretty good. I'd pair this Pinot Noir with a variety of red meats, especially if grilled.