PINOT NOIR WINEs

Pinot Noir is a dark-skinned grape variety native to France's Burgundy region, where it's known as "red Burgundy." Outside Burgundy, the wine is referred to as Pinot Noir, unless its featured in the sparkling wines of Champagne, where it's called Blanc de Noirs ("White from darks") for a 100% bottling.

The dark-skinned Pinot Noir grape produces some of most highly sought-after and expansive red wines of the world, such as those from Domaine de la Romanée-Conti in Burgundy. For still wines, Pinot Noir is rarely blended with other grape varieties, and offer red fruit flavors, such as raspberry and cherry, along with earthy, spice notes.

Pinot Noir is one of the world's oldest grape varieties. It's primarily linked to France's Burgundy region. It’s also cultivated in other regions of France and across Europe, including Germany (where it’s known as Spätburgunder), Switzerland, and Northern Italy.

Pinot Noir has also found a home in the “New World” (outside Europe) in North America, especially in Oregon and California, where the best wines now compete with Burgundy in quality. It is also grown in Chile, South Australia, New Zealand and the Patagonia region of Argentina.

Pinot Noir is a light-bodied red wine with moderate to low tannins and refreshing acidity. This, along with its typically ripe fruit flavors, makes it an ideal choice for casual sipping.

Classic Pinot Noirs from France, and throughout Europe, are typically lighter in color and body, and may feature more savory notes, such as tobacco and earth. Pinot Noirs from other parts of the world can be slightly fuller in body and offer riper fruit flavors.

Many factors can affect the flavor profile of Pinot Noir (including where it’s from or its age). Typically, it features red fruit flavors such as:

• Cherry
• Strawberry
• Rhubarb
• Raspberry
• Red Currant

As Pinot Noir ages, its flavors and aromas deepen, developing intriguing earthy notes like:

• Mushroom
• Hints of gaminess
• Sous bois (forest floor)
• Baking spices

For fruitier expressions, try Pinot Noirs from California, like Sonoma, Monterey and Lodi. Oregon's Willamette Valley offer Pinot Noirs closer to delicate, elegant releases from Burgundy.

Pinot Noir is a great red wine for white meats, such as chicken, turkey, duck and pork, however it can also offer a bright counterpoint to hearty stews, like Beef Bourguignon (honoring its roots). Plus, due to its light body, Pinot Noir is one of the few red wines that partners well with salmon and veggie dishes, especially those centered on mushrooms.

It can be helpful to decant a Pinot Noir 30 minutes before serving to enhance its fragrant aromas and let its fruit flavor unfold. Serve Pinot Noir in a Burgundy-style glass, if possible. Broad and rounded at the base, its rim will keep the aromas concentrated.

You can serve Pinot Noir with a slight chill (55°F to 60°F) to let the wines fully express their delicate notes.