Pinot Noir

1. Introduction
2. Etymology and Pronunciation
3. History and Origin
   • 3.1 Early Cultivation in Burgundy
   • 3.2 Spread Across Europe and the New World
   • 3.3 Modern Developments and Global Significance
4. Brewing Process
   • 4.1 Harvesting and Sorting
   • 4.2 Fermentation
   • 4.3 Aging and Maturation
   • 4.4 Bottling
5. Key Ingredients
   • 5.1 Grapes
   • 5.2 Yeast
   • 5.3 Oak
6. Varieties
   • 6.1 Regional Variations
   • 6.2 Clonal Variations
7. Notable Brands
   • 7.1 Domaine de la Romanée-Conti
   • 7.2 Kosta Browne
   • 7.3 Felton Road
8. Sensory Profile
   • 8.1 Appearance
   • 8.2 Aroma
   • 8.3 Palate
   • 8.4 Finish
9. Serving Recommendations
   • 9.1 Temperature
   • 9.2 Glassware
   • 9.3 Decanting
   • 9.4 Serving Sequence
10. Food Pairings
    • 10.1 Poultry and Game
    • 10.2 Red Meat
    • 10.3 Seafood
    • 10.4 Vegetarian Dishes
    • 10.5 Cheese
11. Awards and Recognition
    • 11.1 International Competitions
    • 11.2 Regional Accolades
    • 11.3 Critical Acclaim
12. Health and Consumption
    • 12.1 Health Benefits
    • 12.2 Consumption Considerations
    • 12.3 Aging Potential
13. References & Links

1. Introduction

Pinot Noir, renowned as one of the most elegant and expressive red wines globally, holds a venerable place in viticulture and oenology. Originating from France’s Burgundy region, this grape variety is both challenging to cultivate and rewarding to savour. Pinot Noir is celebrated for its delicate structure, complex aromas, and versatility. It has become a staple in the wine collections of connoisseurs and enthusiasts alike. Though Burgundy remains its spiritual home, Pinot Noir is now grown in diverse climates across the world, including regions in the United States, New Zealand, and Germany. This wine’s unique profile and historical significance make it a subject of extensive study and appreciation in the world of fine wines.

2. Etymology and Pronunciation

The name “Pinot Noir” is derived from the French words “pin,” meaning “pine,” and “noir,” meaning “black.” The “pine” reference is thought to describe the grape variety’s tightly clustered, pine cone-shaped bunches. Pronounced “pee-noh nwahr,” the name highlights its French origins, with an emphasis on the nuanced pronunciation typical of the French language. The term “noir” indicates the dark colour of the grapes, which contrasts with the lighter wines they produce.

3. History and Origin

3.1 Early Cultivation in Burgundy

Pinot Noir’s history is deeply intertwined with the region of Burgundy in France, where it has been cultivated for over a thousand years. Its origins are believed to date back to Roman times, making it one of the oldest grape varieties still in production today. The first recorded mention of Pinot Noir dates back to the 14th century, although it had likely been grown in Burgundy for centuries prior. The Cistercian monks, who played a significant role in the development of European viticulture, were instrumental in perfecting the cultivation of Pinot Noir in Burgundy’s distinct terroirs. They meticulously mapped out vineyards, identifying the best plots for growing this sensitive grape variety, which thrives in the region’s cool climate and limestone-rich soils.

3.2 Spread Across Europe and the New World

Pinot Noir’s journey beyond Burgundy began in earnest during the 18th and 19th centuries. The grape was introduced to other parts of Europe, including Germany, where it is known as Spätburgunder, and Switzerland, where it gained popularity for producing lighter, fruit-forward wines. The 19th century also saw Pinot Noir make its way to the New World, particularly to the United States, where it was first planted in California. However, it wasn’t until the mid-20th century that Pinot Noir began to gain significant recognition in regions like Oregon and New Zealand, where winemakers discovered that their cooler climates were ideal for producing high-quality Pinot Noir. Today, these regions, along with Burgundy, are considered some of the best producers of Pinot Noir globally.

3.3 Modern Developments and Global Significance

In recent decades, advancements in viticulture and winemaking have further enhanced the quality and diversity of Pinot Noir wines. The grape’s sensitivity to its environment means that it expresses the nuances of its terroir more than most other varieties, leading to a wide range of styles depending on where it is grown. In Burgundy, Pinot Noir continues to be revered, with wines from famous vineyards like Romanée-Conti fetching astronomical prices. Meanwhile, regions like Central Otago in New Zealand, the Russian River Valley in California, and the Willamette Valley in Oregon have become renowned for their own interpretations of Pinot Noir, contributing to its status as a globally significant grape variety.

4. Winemaking Process

4.1 Harvesting and Sorting

The production of Pinot Noir wine begins with the careful harvesting of the grapes. Due to their thin skins and susceptibility to rot, Pinot Noir grapes are often hand-picked to ensure that only the best fruit is used. Once harvested, the grapes are sorted meticulously to remove any that are damaged or under-ripe, as even a small percentage of subpar grapes can affect the quality of the final wine.

4.2 Fermentation

After sorting, the grapes are typically destemmed, although some winemakers opt for whole-cluster fermentation, where the stems are left on to add tannins and complexity to the wine. The grapes are then crushed, and the juice is left to ferment with the skins, which impart colour, flavour, and tannins to the wine. Pinot Noir is often fermented at cooler temperatures to preserve its delicate aromas and flavours. Fermentation usually takes place in stainless steel tanks or, in some cases, in oak barrels, which can add additional layers of complexity to the wine.

4.3 Aging and Maturation

Once fermentation is complete, the wine is pressed off the skins and transferred to barrels for aging. Pinot Noir is typically aged in French oak barrels, which contribute subtle flavours of vanilla, toast, and spice to the wine. The aging process can last anywhere from several months to a few years, depending on the style the winemaker is aiming for. During this time, the wine undergoes malolactic fermentation, a secondary process that softens its acidity and enhances its mouthfeel. The barrels are often rotated, or “racked,” to help clarify the wine and integrate the flavours.

4.4 Bottling

After aging, the wine is carefully filtered and bottled. Some winemakers choose to bottle Pinot Noir without filtration to preserve its full flavour profile, though this can lead to the presence of sediment in the bottle. Once bottled, the wine may be aged further before release, though many Pinot Noirs are ready to drink upon release.

5. Key Ingredients

5.1 Grapes

The primary ingredient in Pinot Noir wine is, of course, the Pinot Noir grape. Known for its thin skins, which contribute to the wine’s light colour and delicate structure, this grape is particularly sensitive to its environment. The terroir, or the combination of soil, climate, and geography, plays a crucial role in determining the character of the wine. Pinot Noir grapes are often grown in cooler climates, where they can develop their full range of flavours without becoming overly ripe.

5.2 Yeast

Yeast is an essential component of the winemaking process, responsible for converting the sugars in the grapes into alcohol. While some winemakers use commercial yeast strains to control the fermentation process, others prefer to rely on wild or indigenous yeast found on the grape skins and in the winery, which can add unique characteristics to the wine.

5.3 Oak

Oak plays a significant role in the production of Pinot Noir, particularly during the aging process. French oak barrels are the most commonly used, as they impart a range of flavours from vanilla and spice to toasted notes that complement the natural characteristics of the Pinot Noir grape. The amount of time the wine spends in oak, as well as the type of oak used, can greatly influence the final product.

6. Varieties

6.1 Regional Variations

Pinot Noir exhibits a wide range of regional variations, each influenced by the specific terroir of the growing area. In Burgundy, Pinot Noir is known for its earthy, mushroomy characteristics, often with notes of red berries and a complex, layered palate. In contrast, Californian Pinot Noirs, particularly those from the Russian River Valley, tend to be more fruit-forward, with flavours of cherry, raspberry, and a hint of spice. New Zealand Pinot Noirs, especially from Central Otago, are known for their vibrant fruit flavours, often with a distinctive mineral quality, while Oregon Pinot Noirs from the Willamette Valley are prized for their balance and elegance, often displaying red fruit, floral notes, and subtle earthy undertones.

6.2 Clonal Variations

There are numerous clones of Pinot Noir, each with its unique characteristics. Some of the most well-known clones include the Dijon clones, which were developed in Burgundy and are now widely planted in other Pinot Noir-producing regions. These clones are prized for their ability to produce high-quality wines with complex aromas and flavours. The Dijon clones, such as 115, 667, and 777, are particularly valued for their balance of acidity, tannin structure, and fruit intensity. Other notable clones include Pommard, which is known for producing robust, full-bodied wines with darker fruit profiles, and the Swan clone, which is often associated with more delicate, aromatic wines that showcase Pinot Noir’s elegant side.

7. Notable Brands

7.1 Domaine de la Romanée-Conti

Domaine de la Romanée-Conti, often abbreviated as DRC, is arguably the most famous producer of Pinot Noir in the world. Located in Burgundy, this estate produces wines from some of the most revered vineyards in the region, including La Tâche, Richebourg, and, of course, Romanée-Conti. These wines are known for their incredible complexity, longevity, and, not least, their price, often fetching thousands of pounds per bottle. The wines of Domaine de la Romanée-Conti are celebrated not only for their exquisite quality but also for their rarity, as production is extremely limited, making them highly sought after by collectors.

7.2 Kosta Browne

Kosta Browne is a Californian winery renowned for its exceptional Pinot Noirs. Founded in the late 1990s, it quickly gained a reputation for producing rich, fruit-driven wines that showcase the best of Sonoma County’s terroir. Kosta Browne’s single-vineyard Pinot Noirs are particularly sought after, consistently earning high scores from critics and winning numerous awards. The winery’s commitment to quality and its innovative approach to winemaking has made it a leader in the production of New World Pinot Noir, with wines that are known for their depth, balance, and expressive character.

7.3 Felton Road

Felton Road, based in Central Otago, New Zealand, is one of the leading producers of Pinot Noir in the Southern Hemisphere. The winery is known for its commitment to biodynamic farming and minimal intervention winemaking, allowing the unique characteristics of Central Otago’s terroir to shine through in its wines. Felton Road’s Pinot Noirs are celebrated for their purity, vibrant fruit, and distinctive mineral notes. The winery’s focus on sustainability and its dedication to expressing the terroir of its vineyards have earned it a strong reputation among Pinot Noir enthusiasts worldwide.

8. Sensory Profile

8.1 Appearance

Pinot Noir is typically a light to medium-bodied wine, with a translucent ruby red colour. The wine’s appearance can vary slightly depending on the region and the vintage, with younger wines often exhibiting brighter, more vibrant hues, while older Pinot Noirs tend to develop a garnet or brick-red tint. The clarity of the wine is usually high, though unfiltered versions may have a slight haze or sediment, which is considered a natural characteristic rather than a flaw.

8.2 Aroma

The aroma of Pinot Noir is one of its most defining features. A well-made Pinot Noir is often described as having a bouquet that is both complex and layered, offering a blend of fruit, floral, and earthy notes. Common fruit aromas include cherry, raspberry, strawberry, and plum, often accompanied by floral hints of violet or rose. As the wine ages, it can develop more earthy and savoury aromas, such as truffle, mushroom, forest floor, and even hints of game or leather. The influence of oak during aging may add subtle notes of vanilla, spice, and toast to the aromatic profile.

8.3 Palate

On the palate, Pinot Noir is typically light to medium in body, with a silky, smooth texture that is often described as “velvety.” The tannins are usually soft and well-integrated, contributing to the wine’s elegance rather than overwhelming it. Pinot Noir’s acidity tends to be higher than that of many other red wines, which gives it a refreshing quality and helps to balance the fruit flavours. The wine’s flavour profile is complex, often reflecting the aromas detected on the nose, with red berry flavours like cherry, raspberry, and strawberry commonly taking centre stage. Depending on the region and winemaking style, secondary flavours may include earthy notes of mushroom and truffle, as well as subtle hints of spice, vanilla, and smoke from oak aging.

8.4 Finish

The finish of Pinot Noir is often long and lingering, with a balance of fruit, acidity, and earthy undertones that invites another sip. High-quality Pinot Noirs are known for their ability to evolve on the palate, revealing new layers of flavour as they warm and open up in the glass. The wine’s acidity and delicate tannins contribute to a clean, refreshing finish that leaves the mouth watering, making it an excellent companion to a wide range of foods.

9. Serving Recommendations

9.1 Temperature

Pinot Noir is best served slightly cooler than room temperature, typically between 12°C and 16°C (54°F to 61°F). Serving the wine too warm can exaggerate its alcohol content and make it taste flat, while serving it too cold can mute its delicate flavours and aromas. To achieve the ideal serving temperature, it is often recommended to chill the bottle in the refrigerator for about 20 to 30 minutes before serving, or to use a wine cooler set to the appropriate temperature.

9.2 Glassware

The choice of glassware can significantly impact the enjoyment of Pinot Noir. The best glass for this wine is a large, round, bowl-shaped glass with a wide opening, often referred to as a Burgundy glass. This shape allows the wine to breathe, enhancing its aromas and allowing the complex bouquet to develop fully. The wide bowl also encourages the wine to swirl, further releasing its aromatic compounds, while the narrower rim helps concentrate the aromas towards the nose.

9.3 Decanting

While not all Pinot Noirs require decanting, older vintages and more robust examples can benefit from being decanted to allow the wine to open up and fully express its aromas and flavours. Decanting also helps to separate any sediment that may have formed in the bottle over time. If decanting is necessary, it is recommended to do so gently and to taste the wine periodically to ensure it does not lose its delicate nuances during the process.

9.4 Serving Sequence

When serving Pinot Noir as part of a tasting or with multiple wines, it is advisable to serve it before fuller-bodied red wines, such as Cabernet Sauvignon or Syrah. This sequence helps to preserve the subtlety and elegance of Pinot Noir, which can be overshadowed by the more intense flavours and higher tannins of bolder wines. Additionally, Pinot Noir pairs well with a variety of dishes, making it a versatile choice for serving throughout a meal.

10. Food Pairings

10.1 Poultry and Game

Pinot Noir’s light to medium body and balanced acidity make it an ideal pairing for poultry dishes, particularly duck, which complements the wine’s fruitiness with its rich, savoury flavour. Game birds, such as quail or pheasant, also pair beautifully with Pinot Noir, as their earthy, robust flavours harmonize with the wine’s complex profile. The subtlety of the wine ensures that it does not overpower these delicate meats, while its acidity helps to cut through the richness.

10.2 Red Meat

While Pinot Noir is lighter than many red wines, it can still be an excellent match for certain red meats, particularly when they are prepared with a lighter touch. Roasted lamb, for example, can pair wonderfully with Pinot Noir, especially when served with herbs or a fruit-based sauce that complements the wine’s own fruit notes. Pork, particularly when prepared with a glaze or reduction that includes ingredients like cherries or cranberries, is another meat that pairs well with Pinot Noir.

10.3 Seafood

One of Pinot Noir’s most unique qualities is its ability to pair well with certain seafood dishes, an attribute not commonly associated with red wine. Salmon, particularly when grilled or roasted, is a classic pairing, as the wine’s acidity and fruitiness balance the rich, oily texture of the fish. Other seafood, such as tuna or even lobster, can also pair well with Pinot Noir, particularly when the dish includes elements like mushrooms or a light sauce that echoes the wine’s earthy notes.

10.4 Vegetarian Dishes

Pinot Noir’s versatility extends to vegetarian cuisine as well. Dishes featuring earthy ingredients like mushrooms, truffles, and root vegetables are particularly well-suited to the wine’s flavour profile. A mushroom risotto, for example, can be an exceptional pairing, as the umami-rich mushrooms enhance the wine’s earthy, savoury notes. Similarly, a roasted beet salad with goat cheese can highlight the wine’s acidity and complement its red fruit flavours.

10.5 Cheese

When it comes to cheese pairings, Pinot Noir is a natural match for a variety of soft and semi-soft cheeses. Brie and Camembert, with their creamy textures and mild flavours, are excellent choices, as they do not overpower the wine’s delicate nuances. Cheeses with a stronger flavour, such as Gruyère or aged Cheddar, can also work well, particularly when served alongside dried fruits or nuts that echo the wine’s flavour profile.

11. Awards and Recognition

11.1 International Competitions

Pinot Noir wines have received widespread acclaim in international wine competitions, particularly those from Burgundy, which are often awarded the highest honours. The International Wine Challenge, Decanter World Wine Awards, and the Wine Spectator’s Top 100 list are just a few examples of prestigious events where Pinot Noirs from various regions have excelled. The recognition of Pinot Noir in these competitions underscores its status as one of the most respected and sought-after wines in the world. Wines from Burgundy, especially those from top producers like Domaine de la Romanée-Conti, frequently earn top honours, showcasing the exceptional quality that this grape can achieve. Additionally, New World regions such as Oregon, California, and New Zealand have seen their Pinot Noirs earn prestigious awards, further solidifying their place on the global wine stage.

11.2 Regional Accolades

In addition to global recognition, many regional Pinot Noirs have earned accolades within their own countries. For instance, Oregon’s Willamette Valley Pinot Noirs have garnered praise in the United States, often being cited as among the best examples of New World Pinot Noir. These wines are frequently recognized for their balance, elegance, and expression of terroir. Similarly, New Zealand’s Central Otago Pinot Noirs have consistently won top awards in both domestic and international competitions, highlighting the region’s growing reputation for producing world-class wines. The success of these regions in regional and international wine competitions reflects the versatility and appeal of Pinot Noir across different climates and soils.

11.3 Critical Acclaim

Beyond formal awards, Pinot Noir has also received extensive critical acclaim from wine critics and publications. Renowned wine critic Robert Parker has praised many Pinot Noirs for their elegance, complexity, and ability to age gracefully. Wines from Burgundy, particularly those from Grand Cru vineyards, are often described as benchmarks for the variety. Similarly, publications such as Wine Spectator, Wine Enthusiast, and Decanter have regularly featured high scores and glowing reviews of Pinot Noir wines, particularly those from Burgundy, California, and New Zealand. The consistent praise from critics underscores the wine’s standing as a favourite among connoisseurs and its enduring appeal across different markets.

12. Health and Consumption

12.1 Health Benefits

Moderate consumption of Pinot Noir, like other red wines, has been associated with certain health benefits. Rich in resveratrol, a polyphenol found in grape skins, Pinot Noir may contribute to heart health by improving cholesterol levels, reducing blood pressure, and providing antioxidant properties that protect against cellular damage. Additionally, the high levels of antioxidants in Pinot Noir have been linked to anti-inflammatory effects, which can contribute to overall health and longevity. Some studies suggest that the high concentration of resveratrol in Pinot Noir, due to the thinner skins of the grape, might provide more health benefits compared to other red wines, though moderation remains key.

12.2 Consumption Considerations

Despite its potential health benefits, it is important to consume Pinot Noir responsibly. The alcohol content in Pinot Noir typically ranges from 12% to 15%, depending on the region and style. Excessive consumption can lead to negative health effects, including liver damage, increased risk of certain cancers, and addiction. As with all alcoholic beverages, moderation is key to enjoying the potential benefits while minimizing risks. For most adults, this means up to one glass per day for women and up to two glasses per day for men. It’s also important to consider individual tolerance and health conditions when consuming alcohol, as these can vary widely.

12.3 Aging Potential

Pinot Noir is known for its aging potential, particularly wines from Burgundy and other premium regions. As the wine ages, its flavours evolve, often becoming more complex and integrated. The tannins soften, and the wine can develop tertiary aromas and flavours, such as earthy, mushroomy notes, which add to its overall complexity. While many Pinot Noirs are enjoyable when young, certain high-quality examples can continue to improve for 10 years or more when stored under the right conditions. Proper storage involves keeping the wine in a cool, dark place with a consistent temperature, ideally between 10°C and 15°C (50°F to 59°F), and at a humidity level of about 70%.

13. References & Links

1. “The World Atlas of Wine” by Hugh Johnson and Jancis Robinson – A comprehensive guide to the world’s wine regions, with detailed maps and descriptions, including an in-depth look at Pinot Noir’s origins and its key growing regions.
2. “Burgundy: A Comprehensive Guide to the Producers, Appellations, and Wines” by Clive Coates MW – This book offers a thorough exploration of Burgundy, the home of Pinot Noir, covering its history, vineyards, and top producers.
3. “Pinot Noir: A Study of Style and Terroir” by John Winthrop Haeger – A detailed examination of the Pinot Noir grape, this book delves into the factors that influence its expression, including climate, soil, and winemaking techniques.
4. Decanter Magazine – A leading wine publication that frequently features articles and reviews on Pinot Noir, including profiles of top producers and tasting notes.
5. Wine Spectator – This publication provides extensive coverage of Pinot Noir, with regular tasting notes, vintage reports, and features on the best regions for this variety.
6. Wine Enthusiast – Known for its accessible yet informative content, Wine Enthusiast offers insights into Pinot Noir, including top picks from various regions and tips on food pairings.
7. International Pinot Noir Celebration (IPNC) – An annual event held in Oregon, dedicated to celebrating and exploring Pinot Noir, featuring seminars, tastings, and dinners with leading winemakers from around the world. More information can be found on their official website.
8. Oregon Pinot Noir (Willamette Valley Wineries) – For information specific to Oregon’s Pinot Noir, the Willamette Valley Wineries Association provides resources and guides to the region’s top producers and vineyards. Their official site offers detailed maps, winery profiles, and event information.
9. New Zealand Winegrowers – The official body for New Zealand’s wine industry, offering insights into the country’s Pinot Noir production, including regional characteristics and key producers. Visit their website for more information on Central Otago and other Pinot Noir regions.
10. Domaine de la Romanée-Conti (DRC) – For those interested in learning more about one of the most prestigious Pinot Noir producers in the world, the official site of Domaine de la Romanée-Conti provides history, vintage information, and detailed descriptions of their wines.
11. Burgundy Wine Official Website (BIVB) – The official website of the Burgundy Wine Board, offers extensive resources on the region’s wines, including detailed information on Pinot Noir, vineyard maps, and producer directories.
12. Robert Parker Wine Advocate – A leading wine review publication, where you can find expert reviews and scores for a wide range of Pinot Noir wines from around the globe.