Wine Baby’s Guide to: Pinot Noir
Pinot Noir may taste like a wine lover’s dream to drink, but it’s a bit of a nightmare to make. These thin-skinned black grapes are very temperamental, require just the right climate in which to ripen properly, and are highly susceptible to rot and disease.
But when done right, Pinot Noir is a wine of elegance and sensuality.
In addition to being produced as a single varietal wine, it is also one of the main grapes used to make Champagne and other sparkling wines, as well as rosé and even white wine options!
Side note: I had a white Pinot Noir at a restaurant in Edmonton once and it was fantastic!
When I first started drinking wine, I gravitated towards the big bold reds like the Cabs and Syrah. I found Pinot Noir tasted almost “watered down” in comparison. In reality, what was happening was I hadn’t developed a palate that was able to appreciate it’s subtlety and nuance yet.
(Nothing against people who favour big reds – I still do – but for me it was definitely a lack of experience issue)
Fortunately for me, my dad is a big Pinot Noir fan. Instead of avoiding it altogether, I committed myself to always being on the lookout for a good Pinot Noir recommendation for him (and Cabernet Sauvignon‘s for my mom).
As a result, I’ve stumbled across a few Pinot Noirs that changed my mind and made me want to take a closer look.
On the other end of the spectrum, many wine drinkers who prefer white wines gravitate towards Pinot Noir as their red of choice. This is because of it’s softer tannins and light body.
It’s also extremely versatile for pairing, so if you don’t know what you’re having for dinner, this might be a good bottle to have on hand.
Or just sipping by itself, like I’m doing right now!
TASTING PINOT NOIR
Before you touch glass to lips, I want you to get in the right head space.
Think elegance, think refinement, think fresh fruit and light-as-air silky textures. A good Pinot Noir will be flavourful, complex, and well balanced.
Ready? Let’s taste.
Colour
Pinot Noir is much lighter bodied than a lot of the other well known reds, and as such, is also much lighter in colour.
Pale to medium ruby should be swirling around your glass, maybe even with a hint of purple.
Nose
There are two aroma categories that are most characteristic of Pinot Noir: red fruit and earthiness.
Depending on what type of climate your Pinot Noir is from, that red fruit can range from tart and fresh to cooked. Think raspberries, cherries, pomegranate, strawberries, red plums, and rhubarb.
The earthy notes become more pronounced with age, but mushrooms is a key note even when it’s young. Think forest floor and damp leaves in autumn.
You may also be able to pick up floral notes in lighter versions, like violets or hibiscus. Medium bodied versions may carry a bit of spice too.
Pinot Noir typically has some oak influence as well (unless it’s used in a rosé, which I love).
Winemaker’s don’t want to overwhelm the delicate flavours of the grape with oak though, so it’s used sparingly. Faint oak aromas in cooler climate Pinots might appear more as clove and smoke, whereas bigger oak influence on moderate climate Pinots may show up as vanilla.
Palate
As the Pinot Noir passes over your tongue, you might first notice it’s lack of grippy tannins in comparison to other reds.
Pinot Noir’s tannins are often described as silky, satiny, smooth. This paired with it’s higher acidity makes it a refreshingly light bodied red wine.
Many of these wines are meant to drink young and fruity, but wines that lean towards a more medium body and have powerful fruit flavours are suitable for aging for a few years to really develop their true potential.
Pinot Noir is also dry, and has medium alcohol.
PAIRING PINOT NOIR
Pinot Noir is one of those few reds that really doesn’t need to be paired with anything, but has enough versatility to be paired with lots of options.
It may overpower a light fish dish, and it won’t stand up to a giant steak dinner, but just about everything in between is fair game.
In particular, I would recommend playing up it’s mushroom notes by pairing it with a mushroom dish. My father-in-law makes a great mushroom risotto that would be a dream pairing.
SHOPPING FOR PINOT NOIR
Because Pinot Noir is tricky to grow, it’s a bit of a risk for winemakers to take on, and usually ends up being a bit pricier as a result. It’s worth it though, for a good Pinot Noir.
Beware of surprisingly cheap Pinots – due to it’s rising popularity, some producers are trying to grow it in warmer climates where it just doesn’t thrive. Overripe Pinot Noir will make you regret your purchase.
The home of Pinot Noir, and where the most world-renowned Pinots are grown, is Burgundy, France. With the exception of Beaujolais (made from Gamay), all of the red wines coming out of Burgundy are made with Pinot Noir.
Keep your eyes open for “Bourgogne” on the label to indicate that the grapes were sourced from Burgundy in general.
If you want something a smidge fancier, look for the name of a specific village , like Gevrey-Chambertin, Nuits-Saint-Georges, Beaune, and Pommard.
If you really want to be impressed though, look for wines labelled with “Premier Cru” or “Grand Cru”. These are very specific vineyard sites that have been deemed the best of the best.
These of course are moving up a progressively more expensive ladder. The most legendary Pinot Noir is Romanée-Conti from Domaine de la Romanée-Conti, and each individual bottles costs THOUSANDS of dollars!
The United States also has a wide variety of good Pinot Noir available. Most people are familiar with the huge range of selection available from cooler regions within California like Napa and Sonoma, but Oregon is where it’s really at if you’re looking for Pinot Noir. It’s a little further north and has a cooling influence from the Pacific Ocean that makes it an ideal climate for our finicky friend.
New Zealand also deserves a little shout-out for it’s Pinot Noir. It’s their premier red grape and some fantastic versions are coming out of Central Otago.
Who would I be without mentioning Canada as well? On a recent trip to Niagara-on-the-Lake, I found the wineries to be booming with Pinot Noir selection. It’s a little cooler than the Okanagan Valley due to the influence of the Lake, which makes it a great area to search for some home-grown Pinot Noir.
Need some recommendations? Check these out:
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2 years
Tagged asti method, cava, champagne, lambrusco, methode traditionelle