Pinot Noir is the dominant red wine grape of Burgundy. Today it’s one of the varieties that have travelled most outside its original borders, and It’s adapted in different viticultural regions, especially the cold ones.
Pinot Noir is considered to be the world’s most elegant red wine. But in return, it’s a difficult variety to cultivate and vinify. The grape itself is it’s highly susceptible to vine diseases, and it takes a lot of care and skill to vinify Pinot Noir.
In Burgundy, the homeland of Pinot Noir, winemakers are focusing more on soil and climate than of the grape itself. This wine region has all attributes for successful growing of this grape variety- good exposure to the sunlight, temperatures above the average and gentle slopes.
The differences in terroir are greatly reflected on Pinot Noir wines. For example, in Burgundy, there are clear differences between the wines grown in villages separated by just one mile.
Even though Pinot noir is originated from France, many other countries gained a reputation for producing great Pinot Noir such as Germany, Italy and the United States
Tasting Pinot Noir
Pinot Noir can produce wide range of flavours and textures. In broad terms, it tends to be light to medium body with medium-high acidity and medium-low tannin.
Areas with cooler temperatures tend to produce fresh fruity and smooth flavours. On the nose, they show a great aromatic presence of red fruits.
Wines from Burgundy can range from intense to structured wines to elegant and delicate ones. These characteristics are a direct consequence of the terroir on which the grapes are grown.
Wine and Food Pairing
Pinot Noir pairs well with a wide range of foods. Combination of acidity and silky tannins makes it easy to pair with a great variety of foods.
- Light and fresh pinots are suitable matches with cold meats, ham, goat cheese and spring vegetables.
- Fruity Pinot Noirs are pairing great with salmon or other fatty fishes, roasted chicken or ducks.
- Elegant, Burgundian-style pinots go with roasted or grilled lobster and dishes with mushrooms.
- Rich, full-bodied pinots are pairing well with cheeses like Brie and blue cheeses.
- Vintage Burgundy is an excellent pairing with every dish with truffles.
