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Wine review: Gray Monk Pinot Noir 2011, British Columbia

Pinot noir
Food Pairing
Poached or grilled salmon

The challenges of a short growing season are in evidence in this 2011 from the Okanagan. It's got crisp acidity, light body and a mere 11.5-per-cent alcohol. But Gray Monk, an excellent producer, coaxed out good varietal character. Sour cherry, cranberry and notes of sandalwood and rose petal come through. Chill it slightly for best results and introduce it to poached or grilled salmon; $16.99 in B.C., distributed by Charton-Hobbs in Alberta, $20.99 in Manitoba.

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About the Author
Life columnist

Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.Beppi used to cover business law for ROB and previously edited the paper's weekly technology section. More


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