The term Pinot noir, derived from the French words for pine and black, alludes to the tightly clustered, pinecone-shaped bunches in which this grape grows. It is the primary red grape grown in Burgundy, is one of three varieties used to make Champagne, and is considered to produce some of the finest wines in the world. Pinot noir tends toward lightly-colored, medium bodied wines that can have much delicacy and nuanced flavor, including red fruit, truffles, vanilla, cloves, and violets. As the wines age, they have the potential to develop vegetal and “barnyard” aromas that can contribute to the complexity of the wine. Pair a Pinot noir with ham and other cold meats, or French dishes with a lightly creamy sauce.
Origin
France
Species
Vitis vinifera
Ideal Soil
Limestone, heavier clay and silty clay loam soils.