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It has been said that the Pinot Noir is Europe’s death grape-People live or die by the Pinot Noir. This is because the grape is a difficult one to grow and an even more difficult wine to make well. Fortunes can be lost if things go wrong. The Pinot Noir grape is one of France’s most noble grape varieties. It comes from the Burgundy region in France. It is also grown in the Champagne region, used to make Blanc de Noir sparkling wine. In the United States, the grape thrives in a cooler climate, like California’s Central Coast and Oregon.

Pinot Noir wine is lighter in color than Cabernet Sauvignon or Merlot wine. It has relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. However, oak barrels can contribute additional tannin to these wines. Its flavors and aromas can be very fruity, often with aromas and flavors of strawberry, cranberry and cherry. In contrast, Pinot Noir also possesses earthy characteristics like leather, spice and smoke. The new trend with many premium Pinot Noir producers is to leave the wine un-fined or unfiltered. This action results in somewhat of a cloudy wine. However, none of the subtle characteristics of the wine are stripped away.

Pinot Noir has been described also as a “wine drinkers” wine. This wine is more elegant than the more popular Merlot and more refined than the robust Cabernet Sauvignon. Pinot’s soft tannins provide for an excellent and versatile accompaniment to a wide variety of dishes. From simple assorted cheeses to lamb roast, Pinot Noir is a wine to go with many dishes. Pinot Noir is also great with duck, salmon and turkey.