Pinot Noir

Light to medium-bodied and silky — red cherry, raspberry and strawberry with earthy, mushroomy undertones. Low tannin and bright acidity make it one of the easiest reds to drink on its own.

A little, yes. It shows best around 55°F — about 20 minutes in the fridge. Served warm it turns flabby and alcoholic; lightly chilled, the fruit and acidity sharpen up.

It's the most food-flexible red: salmon, roast chicken, duck, pork, mushroom dishes. Its acidity and light tannins complement food instead of overpowering it — which is why it works with everything from sushi to pizza.

The grape is thin-skinned, fussy and low-yielding, and it only thrives in cool climates like Burgundy, Oregon and coastal California. Harder to grow means less wine and higher prices.