We at having this French Pinot Noir tonight with chicken and dumplings. I made this from scratch but started on the weekend cooking the chicken and then letting the broth cool over night so that I could take off the cooled layer of fat on the top. Very savory!
The wine is very light-bodied with subtle fruit. Although Pinot Noir is not my favorite type of wine, this was a good choice for our chicken and dumplings dinner.