Pinot Noir is a variety of red wine grape. The name can also refer to wines efficiently created from Pinot Noir grapes. The name is derived from the French words for pine and black.

These grapes are grown throughout the world, primarily in cooler climates, but the grape is primarily associated with the Burgundy region of France.

It is a difficult variety to grow and transform into wine. The grape’s tendency to produce tight bunches makes it susceptible to several rot-related hazards. In young stages, wines made from Pinot tend to have aromas of red fruits such as cherries, raspberries, and strawberries. As wine ages, they have the potential to develop more vegetative and “barnyard” aromas that can contribute to different flavors in the wine.

The home of this red wine grape variety is the Burgundy region of France.

The wide range of aromas, flavors, textures and impressions that these beautiful grapes can produce sometimes confuse tasters. The wine tends to be light to medium bodied with aromas of black or red cherry, raspberry and currant and many other fine small pinot noir fruits and black berries.

The color of the wine when young is often compared to that of garnet, often being much lighter than other red wines.

The Pinot grape is also used in the production of Champagne and is planted in most wine regions of the world for use in still and sparkling wines. It is grown for dry table wines and is generally lower yielding than many other varieties.

These wines are pale in color, translucent and their flavors are very clean. The grape itself is weak, suffers from a variety of diseases, and its genetics make it highly susceptible to mutation.

flavors

FRUIT: Blueberry, Cherry, Raspberry

OTHERS: vanilla, clove, liquorice, mushroom, wet leaves, tobacco, cola, quality red wine.

Food pairings for Pinot Noir.

Pinot noir is one of the most versatile red wines to pair with food and a great option in a restaurant when one eats meat and another fish.

There are ingredients that will pair with practically any pinot noir such as duck with mushrooms and others such as salmon or tuna. This wine should be served fresh or cold:

Light and fresh Pinots

Good pairings:, ham and other sausages. Classic French dishes with light creamy sauces like rabbit or kidneys with mustard sauce. Goat cheese. Grilled Asparagus. Spring vegetables like peas

Pairings: Dishes with a touch of spice, duck, grilled quail, pulled pork, grilled salmon and tuna. barbecues. Dishes that include cherries or figs.

Silky and elegant Pinots

Pairing with: Roast chicken, Squab, Rack of lamb, served pink. Rare sirloin. Beef Wellington. Roast pork with herbs and fennel. Chicken or turkey sausages. Dishes with wild mushrooms. Mushroom risotto. Grilled 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 softer blue cheeses such as Gorgonzola.