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Pinot Noir

Learn about Pinot Noir — taste profile, popular regions and more ...

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot Noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secrets for Pinot Noir

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot Noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

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  • Robert Arnoux Romanee St. Vivant 1988
    Pinot Noir from Burgundy, France
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    • Domaine de la Romanee-Conti Romanee St. Vivant Grand Cru 1988
      Pinot Noir from Burgundy, France
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      • Domaine Meo-Camuzet Nuits St. Georges Premier Cru Aux Murgers 1988 Front Label
        Domaine Meo-Camuzet Nuits St. Georges Premier Cru Aux Murgers 1988
        Pinot Noir from Burgundy, France
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      • Domaine Faiveley Mazis-Chambertin Grand Cru (1.5L Magnum - chipped wax) 1988 Front Label
        Domaine Faiveley Mazis-Chambertin Grand Cru (1.5L Magnum - chipped wax) 1988
        Pinot Noir from Cote de Nuits, Cote d'Or, Burgundy, France
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        • Hospices de Beaune Beaune Cuvee Clos des Avaux elevage Albert Bichot 1988 Front Label
          Hospices de Beaune Beaune Cuvee Clos des Avaux elevage Albert Bichot 1988
          Pinot Noir from Cote de Beaune, Cote d'Or, Burgundy, France
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          • Joseph Drouhin Beaune Greves Premier Cru 1988  Front Label
            Joseph Drouhin Beaune Greves Premier Cru 1988
            Pinot Noir from Beaune, Cote de Beaune, Cote d'Or, Burgundy, France
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            • Joseph Drouhin Romanee-Saint-Vivant Grand Cru 1988  Front Label
              Joseph Drouhin Romanee-Saint-Vivant Grand Cru 1988
              Pinot Noir from Vosne-Romanee, Cote de Nuits, Cote d'Or, Burgundy, France
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