Let’s be honest here: when you come across a ‘celebrity wine’ it’s more often than not a bit rubbish. They’re just cashing in on a famous name to push a product. This one’s a little bit different. How?
Well the ‘celebrity’ is founder of Mouton Noir, André Mack, who also happens to be the Best Young Sommelier in America. After tiring of being a desk-jockey financier in the Big Apple, he started his career in wine and has been on the up ever since. Being best somm is no mean feat, and you can bet he knows a thing or two about what people like to drink (and eat for that matter). This is a wine made with the culmination of all that expertise. It’s ridiculously food-friendly, though delicious in its own right. The bottle is a tongue-in-cheek nod to Burgundy - André’s been around enough dinner tables to know what sparks a good conversation. Plus, being a 2014 vintage, it’s been pre-aged and is ready to rock and roll.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Noir
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Basil pesto pasta
- 375g dried linguine pasta
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 1 garlic clove, crushed
- 2 tablespoons grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- Shaved parmesan cheese, to serve
- Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
- Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
- With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
- Add pesto to pasta. Toss to combine. Serve