> further reading Cabernet Sauvignon
The name Pinot Noir means “Pine Black” referring to the pine cone shape of the grape bunch while hanging on the vine. Its first known cultivation dates back as early as the 1st century. Wild Pinot Noir vines used to grow as far north as Belgium, but the classic home for the grape is Burgundy France.
So Stubborn…
Pinot Noir may possible be the hardest grape to cultivate and produce. It does not respond well in very warm climates, which tend to create overly jammy wines, or very moist climates because of the tightly formed grape bunches being prone to rot. Pinot Noir is also one of the earliest-leafing varietals of Vitis Vinifera (the fine wine grape species). This not only makes it susceptible to early spring frosts, but a target for disease carrying insects, both of which can kill the entire vine or ruin a years crop. Also as the Pinot vine gets older it produces less and less leaf cover, which is essential to protect from the suns heat. If the grapes are left to hang even a day to long they can begin to shrivel, which will create a raisin-like aroma in the finished wine. If that weren’t bad enough once in the hands of the winemaker it doesn’t get much easier, being a thin skinned grape it makes it more difficult to pick up and retain some of the color, aroma and flavors typical of a quality Pinot Noir. Some new world wine makers combat this by adding in other grapes such as Syrah to improve overall body and flavor. Also due to the acidic makeup of Pinot Noir it often ferments violently if not properly controlled causing it to boil up and over its container.
But if everything works out alright…
Pinot Noirs from Burgundy can be some of the most elegant and expressive wines on the planet. Sometimes considered the benchmark for all great wines Grand Cru (the highest classification) Red Burgundy can also cost upwards of ten thousand dollars a bottle.
Typical aromas and flavors related with Pinot Noir are: cherry, strawberry, raspberry, roses, violets, tomato, rosemary, cinnamon, spice, mushroom, truffle, leather, tar, meat, vanilla, oregano, black olive… just to name a few. New world style (outside Europe) tend to be more fruit forward with more spice notes, while the old world leans more toward the earthy, more herbaceous style. Pinots are generally medium in body and lower in tannin than other red wines.
Highly regarded regions for Pinot Noir are: Burgundy, France - Willamette Valley, OR – Champagne, France (that’s right Pinot Noir is one of only 3 permitted varietals for Champagne Production) – Russian River Valley, CA
Other regions to check out: Central Otago, New Zealand – Santa Lucia Highlands, CA – Santa Rita Hills, CA, and Alsace, France and Germany make some lighter styles as well.
Pair you Pinot Noir with: mushroom based dishes, grilled salmon, chicken, braised or slow cooked red meats (especially lamb), duck and other fowl, and great as a Thanksgiving Wine too!
