Pronounced pee-noe-nwahr. A grape varietal, used in the production of red and sparkling wines, originating in the Burgundy region of France. A difficult grape, countries such as the United States (Oregon, CA), Australia, Canada, Germany, and New Zealand strive to grow a high quality Pinot Noir. A component of Burgundy Reds and Champagne regional wines, it is also sold as a 100% varietal. Widely known as the worlds best classic red grape. The Pinot Noir varietal produces some of the worlds most expensive and sought after wines.
Also known as: Auvernat Noir, Pinot Droit, Coraillod, Noirien, Baluer Klevner, Schwartz Klevner, Vert Dore, Pinot Gouges, Pinot Musigny, Spätburgunder, Pinot Nero, Blauer Burgunder, Rotclevner, Nagyburgundi, Pineau.
Characteristics: Pinot Noir varietal wines vary greatly in quality and style, from dry reds to sparkling wines. Color can be light to dark red with a brown rim, and the Pinot Noir is capable of producing light to medium bodied wines. Typically velvety in texture with hints of floral, berry, butter, vanilla, and earthy tones, high in acid and tannins. Pinot Noir wines are subject to great characteristic debates.
Ageing: Drinkable young, 2 to 5 years of aging. Benefits from oak ageing, potential of 3 to 20 years.
Serving temperature: Serve at a cool temperature, 55º-65º F.
Food pairings: Food friendly. Grilled fish, beef, beef with rich sauces, grilled and/or marinated poultry, game with rich sauces, lamb, pork, veal, pasta, hard and savory cheeses, bean dishes, soups and stews.
USDA Nutrition Facts