Pinot Noir is a light-bodied highly aromatic red wine with a silky, velvety palate feel. It is an elegant and complex wine. Vintages make more of a difference in the production of quality Pinot Noir than for any other varietal. This makes finding a good bottle of Pinot Noir a bit of a gamble—It’s important to ask for recommendations from a reputable wine shop or restaurant.  

Where the Grape is Grown

Pinot Noir, which prefers cool climates, is notoriously difficult to grow.

France:
Pinot Noir’s homeland is Burgundy.  Most people don’t realize that all Red Burgundies are 100% Pinot Noir.  Burgundies are impeccably elegant, silken in texture, and accented by a delicate earthiness.  A bottle of Burgundy will almost never say “Pinot Noir” on the label, but some common appellation names include Mercurey, Savigny-les-Beaune, Echezeaux, as well as many others. 

Pinot Noir is a crucial ingredient in Champagne and Sparkling wines.  Champagne is traditionally made from a blend of Pinot Noir, Pinot Meunier, and Chardonnay.  “Blanc des Noirs” on a bottle of sparkling wine designates that it is made from the two red grapes and no Chardonnay. 

California:
The finest growing regions for Californian Pinot are Sonoma Coast and Russian River Valley. Californian Pinot Noir tends to be bigger and more extroverted than Burgundy.  It is typically medium-bodied with strawberries and cherries leaping from the glass.  Oak fermentation or ageing will lend spicy vanilla notes. 

Oregon:
Stylistically, Pinot Noir from the Willamette Valley’s cool climate tastes somewhere between Burgundy and California.   They are elegant and velvety without usually being too fruity or earthy. 

Elsewhere:
Since Pinot Noir is so tricky and demanding to grow, few other viticultural regions have any success with the grape.   It is also planted in New Zealand, Australia, Italy, and Germany.

What foods would you pair with Pinot Noir?

Because it is light bodied and has low or no tannins, Pinot Noir is always enjoyable on its own.  Beyond that, it is very versatile.  We especially enjoy Pinot Noir with Salmon and Tuna (that’s right—red wine with fish), as well as a range of vegetable based dishes.  We also always recommend Pinot Noir for large holiday meals where a daunting array of foods are present.

What’s the difference between all of the different Pinot Grapes?

Genetically, Pinot Noir is a bit unstable and mutates easily.  Over time, Viticulturalists have developed several cousins of the Pinot Noir (which means “black”) grape. When grown in Italy, Pinot Noir often goes by the name Blaubergunder or Pinot Nero. 

Pinot Gris/Grigio:
French and Italian names for the “grey” pinot grape, which makes white wine.

Pinot Blanc/Bianco:
French and Italian names for the “white” pinot grape, which produces a lighter bodied white wine. 

Pinot Meunier:
An important component in the production of Champagne and sparking wine.  This red grape is not as refined as Pinot Noir, but it is much more reliable to grow.  (It’s serves as their back-up or filler grape.) You will rarely see it bottled alone. 

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