Pinot noir wine is made from a type of grape that shares the same name as the wine. The pinot noir grapes thrive in the French Burgundy region, an area dotted with vineyards and wineries cultivating and fermenting this grape variety into one of the best tasting wines in the world.
These grape varieties, which only grow in cooler areas, are said to be difficult to grow and process. Although France is associated with the pinot noir, a lot of countries are now producing their own award-winning versions of this light bodied wine. Wine-Producing Regions, Several of France’s European neighbors, have created their own pinot noir wine that are similar or distinctive of the region where the grapes and wine are cultivated.
A region in Germany, as an example, produces darker and bolder pinot noir wines compared to Italy, whose north eastern region produces a similar Burgundy-type light wine.
In the United States, the Willamette Valley in Oregon produces quality pinot noir wine together with other vineyards in California, Michigan, Washington, and New York state.
Features of the Pinot Noir Wine The pinot noir wine is meshed with different flavor essences to create distinct combinations and tastes. The French pinot is known to have an aroma and taste similar to cinnamon and cherries. Other varieties of pinot noir share the same earthy aroma and flavor reminiscent of berries, wood, and spices.
The flavor, body, and texture of the pinot noir range from light to medium. Innovations in cultivation and fermentation enabled wineries to consistently produce light bodied wines. Due to the difficulty in cultivating and fermenting the pinot noir grapes, the best wine varieties are often fermented in smaller quantities in comparison to other red wines.
If not properly processed, the wine loses its color, distinct aromas, and unique flavors when bottled. After the difficult fermentation process, the pinot noir is known to reach its peak after aging for a few years. The French pinot wine, in particular, produces richer flavors as the wine ages. Other Features The pinot noir wine is ideally served at a temperature of 50 to 55 degrees Fahrenheit.
This type of wine complements a serving of pasta dishes and meat, including pork, lamb, poultry, veal, and beef. The flavor is versatile enough to be paired with fish and shellfish. The pinot noir also works well with certain creamy cheese varieties like Brie and creamy Bleu.
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Author: Jason Griffiths.