Jan 21 2010
Pinot Noir – Wine Guide
Pinot Noir is well known as being a more difficult grape to grow and make wine from, but wineries still go to the trouble to make it due to high consumer demand.
Being such a great wine grape, Pinot Noir is grown all over the world. Everywhere from Algeria, Australia, Brazil, and France to California have vineyards growing this grape.
Some of the major aromas and flavors you’ll get from a Pinot Noir wine are fruit, floral, herbal, and spice.
Some of the fruit flavors are strawberry, cherry and raspberry.
The major floral flavors are violet and rose petals.
A few of the spices are cinnamon, rosemary, and peppermint.
The herbal flavors and aromas include oregano, green tea, and black olive.
This light red wine is one of the oldest red wines, dating as far back as before the Roman invasion.
Pinot Noir grapes are not only used to make Pinot Noir wine but they are the major component in Burgundy.
The color of Pinot Noir can range from a dark purple color to a red color.
As like most red wines, Pinot Noir pairs well with red meats and red sauce pasta. Although, unlike Merlot, Pinot Noir should not be paired with heavier beef dishes. A lighter red wine should be paired with lighter beef dishes.
Pinot Noir should be served at a little bit under room temperature and a bit colder than a heavier red wine. While most red wines should be served at around 65 degrees F, Pinot Noir should be as cold as 60 degree F.
Most wines need a few years of aging but Pinot Noir often needs more. A nice Pinot Noir can age up to 10 years or more.
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