Pinot Noir can be a tricky grape to grow. It’s thin skins are easily damaged, but yield wines with light red color and relatively moderate tannins. The most prominent aromas are cherries, but you can also get hints of strawberries, cola, allspice, and nutmeg.
Pinot Noir is planted throughout the world. The most famous region planting this grape is Burgundy in France. These wines tend to have higher levels of acidity and tannins than other Pinot Noirs, which allows them to age gracefully for many years. The acidity also helps in pairing these wines with food, especially pork and rich stews. Pinot Noir from California tends to be fruitier, richer, and less acidic. Wines from Oregon strike a balance, with some of the fruit of California blended with the acidity and restraint of Burgundy. Food Pairing: Pork, salmon, mushrooms, lean beef Pronunciation: PEE-noh nwar