Grape Tales: Pinot Noir

Pinot Noir is sometimes referred to as the "chef's wine." This is because Pinot Noir is light bodied enough to pair with a large variety of foods. Plus it's bright berry flavors are typically enjoyed by red and white wine drinkers alike.

Pinot Noir grapes are considered wine making royalty. But these grapes are definitely the black sheep of the royal family - high maintenance and a pain in the butt to grow. Pinot Noir grows best in cool climates. In such climates, the grapes are better situated to develop crisp acidity - a reason Pinot Noir is so frequently used when making sparkling wines. As if things weren't confusing enough, Pinot Noir also goes by different names in some countries. You will most likely see Spätburgunder, used in Germany.

Finally, Pinot Noir is the most widely planted grape and genetically unstable. This genetic instability means that Pinot Noir is prone to mutations, including Pinot Grigio/Gris and Pinot Blanc.

Pinot Noir Growing Profile.

Where it's grown.  Burgundy, France; California, specifically Sonoma Coast, Russian River Valley, and Carneros; and Oregon's Willamette Valley.

Common characteristics.  At a young age, Pinot Noir may have aromas of cherry, raspberry, or strawberry. With age, Pinot Noir develops more complex aromas including earth, mushroom, violet or sandalwood.

Acidity.  Medium to high.

Tannin.  Low, Pinot Noir is noted for it's silky smooth texture.

Cheers!