Also known as: Pinot Noir, Auvernat Noir, Pinot Droit, Coraillod, Noirien, Baluer Klevner, Schwartz Klevner, Vert Dore, Pinot Gouges, Spätburgunder, Pinot Nero, Blauer Burgunder, Rotclevner, Nagyburgundi and 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.