Pinot Noir is one of the oldest grape varieties to be cultivated for the purpose of making wine. Ancient Romans knew this grape as Helvenacia Minor and vinified it as early as the first century AD. Recognized worldwide as a great wine grape, Pinot Noir has many alias and is grown in Algeria, Argentina, Australia, Austria (called Blauburgunder or Spätburgunder), Brazil, Canada, Croatia (Burgundac), Czechoslovakia, England, France, Germany (Spätburgunder), Greece, Hungary, Italy (Pinot Nero), Mexico, New Zealand, Switzerland (Clevner, but labeled"Dole" when often blended with Gamay Noir), and the United States.

The reputation that gets Pinot Noir so much attention, however, is owed to the wines of Burgundy (Bourgogne), France. For most of wine history, this two-mile-wide, thirty-mile-long stretch of hills, called the Côte d'Or ("Slope of Gold"), is the only region to achieve consistent success from the Pinot Noir vine.

Great Pinot Noir creates a lasting impression on the palate and in the memory.  Its aroma is often one of the most complex of all varietals and can be intense with a ripe-grape or black cherry aroma, frequently accented by a pronounced spiciness that suggests cinnamon, sassafras, or mint. Ripe tomato, mushroom, and barnyard are also common descriptors for identifying Pinot Noir. It is full-bodied and rich but not heavy, high in alcohol, yet neither acidic nor tannic, with substantial flavor despite its delicacy. The most appealing quality of Pinot Noir may be its soft, velvety texture. When right, it is like liquid silk, gently caressing the palate. Pinot does not have the longevity in the bottle of the darker red wines and tends to reach its peak at five to eight years past the vintage."  http://www.winepros.org/wine101/grape_profiles/pinot.htm

Pinot Noir is well-suited to pair with poultry, beef, fish, ham, lamb and pork. It will play well with creamy sauces, spicy seasonings and may just be one of the world's most versatile food wines.

So what exact bottle to serve Kristin to try to sway her. . . 

The Bergstrom Cumberland Reserve Pinot Noir is a wonderful Oregon Pinot. The nose is full of pleasant red fruit and dirt. On thepalate this big Pinot has tastes of black berries, ripe plumbs,cherries and a touch of light spice. This greatly structured wine'sflavors flow through the mid-palate to the back end and the wonderfulfruit flavors last for at least 60 seconds.  I think Kristin would be pleased with this effort to bring her to the "red side".

Staying closer to my home state, I could also serve Krisitn. . .

The 2007Arcturos Pinot Noir was featured at the first "Tweet & Taste Michigan" a couple weeks ago and is a blend of different clones from threedifferent vineyards for Black Star Farms.  The blend produces awonderful wine.  This Pinot in the glass is "traditional" Pinot. . .meaning that the red color is translucent and you can almost see throughthe wine.  On the nose, I got layers of earth, cherries and redberries.  This profile followed through to the palate.  This is a mediumbodied wine that provides you with complex tastes of earthiness,cherries, raspberries, spice and hints of pepper.

All in all, I think Pinot Noir is a wonderful varietal to choose if you are trying to convince a white wine drinker to come over to the red side.  It is generally a complex wine with wonderful flavors and nuances that pair wonderfully with a wide variety of foods.  I think Kristin will enjoy my efforts to bring her over!