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Pinot Noir – A True Crowd Pleaser!

One of the world’s most popular light-bodied red wines, Pinot Noir is known for its fragrant red fruit, flower and spice aromas accentuated by its long, smooth finish.

Bigger, Lush & More Fruit Forward!

The 2017 Pedroncelli Russian River Valley Pinot Noir begins with a very pleasing aroma of strawberry, cola, spice and a bit of an earthy and woodsy note. A velvety light body embraces the hints of strawberry and plum fruit with spicy toasted oak notes – a perfect mix of of fruit and oak influence. The wine has bright acidity, a smooth long finish and is balanced with mild tannins. An elegant and tasteful Pinot Noir!

The Pedroncelli Signature Selection Sonoma County Russian River Valley Pinot Noir comes from 5 vineyards (Frank Johnson, Harrich, Sanchietti, P. Marcucci and Brooks) within the Russian River Valley of Sonoma County, California. Pinot Noir grown in the cool climate of the Russian River Valley in Sonoma County is regularly influenced by the intrusion of cooling evening fog from the Pacific Ocean a few miles to the west. This natural air-conditioning allows the grapes to develop full flavour maturity over an extended growing season while retaining the all-important natural acidity. Combined with a diverse complexity of soil types along with the vineyard sources creates a wine that reflects all the best of this growing region.

“Everyone has that favourite party guest – the life of the party, someone who can get along with anybody. In the wine world, Pinot Noir is that friend!”

Pinot Noir is a very versatile, food-friendly wine due to its higher acidity and more subtle tannin structure.

You may want to try such classics as a rich braised duck breast, the gamey flavours of rabbit or quail or the earthy flavours mushroom or truffle.  The possibilities are endless.

Pinot Noir can become positively delicious when matched with the right cheese. It pairs very well with a wide range of cheeses from goat cheese to tangy blue. Choose a delicate cheese like Brie and Pinot Noir’s elegance will blend with the creaminess of the cheese or try a tangy blue; the fruit from the wine will elevate the flavours in the cheese.

Duck Breast with Red Wine & Cherry Sauce

The duck’s fat content craves a wine with some freshness and fruit to cut through the rich, dark meat of the duck. The oiliness of the duck comes to life when lifted with the light fruit flavours of the Pinot Noir. Thank you to dish.co.nz for this recipe.


  • 4 single duck breasts, skin on


  • 1 cup beef stock
  • 1 cup red wine
  • 1 shallot, finely diced
  • 1 clove garlic, crushed
  • 1 teaspoon finely grated orange zest
  • Juice of 1 orange
  • 2 tablespoons redcurrant jelly
  • 1 x 400 gram tin cherries, well drained
  • 1 teaspoon cold butter
  • Sea salt and freshly ground pepper
  • 1 tablespoon finely chopped parsley

How to Make It

Sauce: Put the stock and red wine in a saucepan and boil for 15 minutes until reduced by half.

Duck: Gently score through the skin of each duck breast in a criss-cross pattern and season the flesh side with sea salt and pepper. Heat a sauté pan over a low heat and cook the duck, skin side down for 10 minutes. This gives time for the fat to melt and the skin to brown. Turn over and cook for a further 3-4 minutes for medium rare duck. Transfer to a plate, cover loosely and rest while you finish the sauce.

Sauce: Drain off the duck fat leaving 1 tablespoon in the pan. Reserve the fat as it is perfect for sautéing potatoes. Add the shallot and cook until soft. Add the garlic, orange zest and juice and the redcurrant jelly and cook for 2 minutes. Pour in the reduced red wine and stock and cook for 5 minutes then add the cherries and reduce the sauce until syrupy. The sauce will have lots of small bubbles on the surface. Season and whisk in the butter. Stir in any resting juices from the duck.

To serve: Thinly slice the duck on the diagonal and arrange on serving plates. Spoon over the cherry sauce and scatter with parsley. Serve with green beans and potatoes sautéed in duck fat if desired.

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