Pinot Noir Grape Details

Pinot Noir grapes like cool temperatures and foggy climates and this makes it the perfect grape to be grown in the Willamette Valley of Oregon. Pinot Noir also does well in several areas in California namely Chalone, Mount Harlan, Los Carneros, the Russian River Valley, the Santa Lucia Highlands and Santa Barbara County.

As the popularity of Pinot Noir grows, more and more regions are planting the variety. Meddocino County is another area that is planting Pinot Noir and it is planted as far north as Canada's Okanagan Valley and Niagara Peninsula, and selected clones of this variety have produced quality wines in the Finger Lakes region of New York State.

Pinot Noir is also grown in Algeria, Argentina, Australia, Austria, Brazil,Czechoslovakia, England, France, Germany, Greece, Hungary, Italy, Mexico, New Zealand and Switzerland.

Pinot Noir is full bodied, rich and light at the same time. It has a high alcohol level, but is not acidic and packs a lot of flavor for a light wine. Pinot Noir will not last in the bottle as long as the darker red wines. It should not be left longer than five to eight years.

Pinot Noir will have a different appearance, aroma and taste depending on where it is grown and made. From the Hudson River Region of New York it will have a medium garnet color with deep aromas of blueberry, star anise and cardomom, moderate alcohol content and fine tannins. From Chalone it will have a medium to medium light color, the aroma of spiced cherry and pomegranite and violet and a sweet mineral taste. From the Sonoma Coast, it will have a dark color, aromas of rubber, chalk and pine when it is young and more complex aromas as it gets older. The taste will have a heavy tannin effect. From Mount Harlan it will range from light to dark bright garnet in color with a complex aroma of violets, lavendar, rose, cranberry, pomegranate plum, sage, bayleaf, thyme, anise, cardamom, allspice, seaweed and wet stone. The flavor will have a heavy mineral finish and it will have a moderate alcohol content and acidity.

Pinot Noir is one of the lighter red wines, more delicate than its heavier relatives such as Merlot or Burgandy. It goes well with salmon ,shark, and swordfish plain roast without any gourmet sauces and mushroom dishes. Pinot Noir is also used to prepare dishes such as Coq au Vin, Boeuf Bourginon, Cassoulet, roasted and braised lamb, pheasant, and duck and stay away from spicy food. Cheeses that go well with Pinot Noir are Ardrahan from Ireland and Edam from Holland.

Sources:

Wines and Food

Cheese and Wine

Pinot Noir Information

Pinot Noir Facts