Pinot Noir is a red grape variety originating in Burgundy, France, and now grown in cool and moderate climates around the world. It is known for relatively thin skins, delicate colour, high acidity and a wide range of aromas, from red cherry and raspberry to earthy, floral and savoury notes. Pinot Noir is used for still red wines and is also one of the principal grapes in Champagne and other traditional-method sparkling wines.
Important regions include Burgundy, Champagne, Oregon’s Willamette Valley, California’s Sonoma Coast and Russian River Valley, New Zealand’s Central Otago and Marlborough, Germany’s Baden and Ahr, and Canada’s Okanagan Valley and Niagara Peninsula. Pinot Noir is sensitive to climate, site and vineyard management, so regional and producer differences can be significant.
Typical aromas include red cherry, raspberry, strawberry, cranberry, rose, violet, forest floor, mushroom and spice. Pinot Noir generally has light to medium body, high acidity and low to medium tannin. Oak, whole-bunch fermentation and bottle age can influence texture and aromatic complexity.
Pinot Noir can range from light, fresh and fruit-driven to more concentrated and structured wines with ageing potential. In Champagne it is used for Blanc de Noirs and as a component in many blends. The grape’s thin skins generally produce lighter colour than Cabernet Sauvignon or Syrah.
Pinot Noir pairs well with duck, roast chicken, pork, salmon, mushrooms, game birds and dishes with earthy or savoury flavours. Its acidity and moderate tannin make it more versatile with some fish dishes than many fuller-bodied red wines.
Example: serve Burgundy Pinot Noir with roast duck or mushrooms, Oregon Pinot Noir with salmon, or Central Otago Pinot Noir with lamb.
Pinot Noir is a distinct grape variety. Pinotage is a South African crossing of Pinot Noir and Cinsault, with generally darker fruit and a more robust structure.
Chef’s note: Pinot Noir can be delicate, especially with bottle age. Avoid heavy sauces and excessive spice that can mask its aromas.
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