Pinot Noir is cherished for its silken texture and core of earthiness wrapped in juicy, fruity flavors. It is the lightest and least tannic of all the red wines.
Pinot noir grapes at Chehalem Ridgecrest Vineyard, Newberg, Oregon
The Pinot Noir grape is the most difficult of all the classic grapes to make into wine. It is so sensitive to where it is grown that flavor generalizations are difficult to make. The vines mutate easily in the vineyard and are highly sensitive to climate changes and variations in soil composition. The grape itself, is very unstable during the process of turning it into wine; making it a riskier, and more expensive, undertaking. This is all part of Pinot Noir’s allure; what makes it so fascinating, sought after, and expensive.
Needing a long, cool growing season, the most compelling Pinot Noirs come from climates that are cool, edging into moderate. The Burgundy region of France is the historic home of Pinot Noir. In fact, it is thought to have grown in France for over 2000 years. Pinot Noir is what all the great and revered red wines of Burgundy are all about.
The moderate climates, like most of California, produce a Pinot Noir that is less acidic, making it taste tart and more juicy. It is typically aged in oak, but the amount of oakiness is matched to the intensity of its fruit.
Food Pairing: A fantastic pairing is grilled salmon and Pinot Noir. The rich fattiness and light char of a grilled salmon could have no better partner than an earthy Pinot Noir with its relatively high acidity and low tannin. The low tannin amount doesn’t interfere with the flavors of the fish. The earthiness of Pinot Noir makes it a great pairing for earthy foods such as mushrooms,potatoes and leeks. And, of course, Beef Burgundy!