Grape · Burgundy, France
Pinot Noir
pee-NOH NWAR
The transparent red
Thin-skinned, early-ripening, and famously fussy — Pinot Noir is the grape of Burgundy and the benchmark for scent, silk, and site.
- red cherry
- strawberry
- rose
- forest floor
- spice
Profile
Pinot Noir does not hide the vineyard. In cool sites it tastes of red fruit, tea leaf, and damp earth; in warmer ones, of darker cherry and baking spice. The best bottles feel weightless yet complete — acidity carrying a long, savory finish.
It is hard to grow: tight bunches rot, thin skins sunburn, and yields must stay low for concentration. That difficulty is why great Pinot is expensive and why merely good Pinot can still be a joy.
Outside Burgundy, look to the Willamette Valley, Central Otago, Santa Barbara, and cooler pockets of Germany (Spätburgunder) and Chile. Serve slightly chilled. Do not smother it with heavy sauce.
At the table
Service
54–57 °F (12–14 °C) in a wide bowl glass. Young village wines can take a brief airing; grand bottles prefer a gentle pour.
