FRENCH PINOT NOIR WINE

Pinot is pronounced pee-no. Noir is pronounced n'war. Put it together and you have "Pee-no N'war."

Pinot Noir thrives throughout France, however, the grape’s most iconic and celebrated versions come from Burgundy. There, the best Pinot Noirs are terroir-driven, elegant and made to age. Some are plush and fruitful, while others are structured and earthy—the quality that unites them is their excellent balance. Alsace, Champagne, the Jura, the Loire Valley and the Languedoc-Roussillon are other French regions known for Pinot Noir.

French Pinot Noir can vary greatly in taste, depending where and how it’s made, and how long it’s been aged. Generally speaking, however, French Pinot will be light to medium in body, with soft tannins, and medium to high acidity. Some examples can be mineral and earthy, with notes of mushrooms, granite, flowers, tea leaves and forest floor, while others are perfumed and deeply fruited, with prominent red and black fruit characteristics such as cherries, strawberries and blackberries.

Known as Blanc de Noirs, sparkling, Pinot Noir-based Champagnes typically have red fruit and floral notes, and can be more rich and robust than Champagnes made from a blend of grapes.

Though there are exceptions, Californian Pinot Noir is often more fruit-forward and opulent than Pinot Noir made in France. And, generally, examples from the southern part of the state are richer and more ripe than those produced in the north.

Though, like everywhere else, New Zealand Pinot Noir varies depending where and how it’s made, it’s often a good stylistic compromise between Californian Pinot and French Pinot. Typically light- to medium-bodied, New Zealand selections can have more minerality and savoriness than Californian Pinots but softer fruit than those from France.