The Pinot Noir is a finicky, temperamental grape but it can, at its best, produce a sublime wine-drinking experience.
Pinot Noir demands perfect conditions; not too hot, not too cold, not too wet. Its thin skin makes it susceptible to frost, its vines are vulnerable to rot and even in ideal conditions Pinot Noir yields modest harvests. Yet as difficult a grape as it is to cultivate, the classic red of Burgundy is a highly sought after prize.
Good Pinot Noirs are complex and elegant with a profound aftertaste. The thin skin leaves little pigment giving Pinot Noir its well-known light garnet hue. Young wines usually have aromas of strawberry, cherry, raspberry, currant and wild rose. Older wines develop orange hue and hints of barnyard, figs, tar and tea leaves.
Pinot Noir grapes are used in the production of Champagne. They have been successfully cloned producing offspring such as Pinot Gris, Pinot Blanc and Pinot Meunier.
Popular Regions: France (Burgungy, Champagne, Loire, Alsace) California, Austrailia, New Zealand, Canada (Ontario, British Columbia), South Africa, United States (California, Oregon)
Other Names: Auvergnat Noir, Blauburgunder, Klevener, Morillon, Pineau, Pinot Nero, Savagnin, Spatburguner
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