Pinot Noir is a red wine grape variety. The name may also refer to wines created predominantly from Pinot Noir grapes. The name is derived from the French words for pine and black.
These grapes are grown around the world, mostly in the cooler climates, but the grape is chiefly associated with the Burgundy region of France.
It is a difficult variety to cultivate and transform into wine. The grape’s tendency to produce tightly packed clusters makes it susceptible to several hazards involving rot. At young stages, wines made from Pinot tend to have red fruit aromas of cherries, raspberries and strawberries. As the wine ages, they have the potential to develop more vegetative and “barnyard” aromas that can contribute to the different flavors of the wine.
This red wine grape variety’s home is France’s Burgundy region.
The broad range of bouquets, flavors, textures and impressions that these beautiful grapes can produce sometimes confuses tasters. The wine tends to be of light to medium body with an aroma of black or red cherry, raspberry and currant and many other fine small pinot noir and black berry fruits.
The wine’s color when young is often compared to that of garnet, frequently being much lighter than that of other red wines.
The Pinot grape is also used in the production of Champagne and is planted in most of the world’s wine growing regions for use in both still and sparkling wines. It is grown for dry table wines is generally lower-yielding than many other varieties.
This wines are pale in color, translucent and their flavors are very clean. The grape itself is weak, suffering from a variety of diseases and its genetics make it highly susceptible to mutation.
Flavors
FRUIT: Cranberry, Cherry, Raspberry
OTHER: vanilla, clove, licorice, mushroom, wet leaves, tobacco, cola, quality red wine.
Food Pairings For Pinot Noir.
Pinot noir is one of the most versatile red wines to match with food and a great option in a restaurant when one is eating meat and the other fish.
There are ingredients that will pair with practically any pinot noir such as duck and mushrooms and others, like salmon or tuna. This wine should be served cool or chilled:
Light, fresh pinots
Good pairings:, ham and other cold meats. Classic French dishes with light creamy sauces such as rabbit or kidneys with a mustard sauce. Goat cheese. Grilled asparagus. Spring vegetables such as peas
Food pairings: Dishes with a touch of spice, duck, grilled quail, pulled pork, seared salmon and tuna. Barbecues. Dishes that include cherries or figs.
Silky, elegant pinots
Paired With: Roast chicken, Pigeon, Rack of lamb, served pink. Rare fillet steak.. Beef Wellington. Roast pork with herbs and fennel. Chicken or turkey sausages. Dishes with wild mushrooms. Mushroom risotto. Roast or grilled lobster
Rich, full-bodied pinots
Good pairings: lamb, grilled steak, venison. Dishes like duck, roast goose. Glazed ham, Roast turkey, Brie and similar cheeses and Milder blue cheeses such as Gorgonzola.