Originally from the Burgundy region, France. It adapts to temperate zones, clay and limestone soils with a high amount of calcium (calcareous). Pinot Noir along with Chardonnay are the grapes used to produce Champagne.
It is one of the most difficult grapes to grow — thin-skinned, sensitive to climate and very expressive of its terroir.
In Burgundy, there are three main sub-regions that specialize in its production: Côte Chalonnaise, Côte de Nuits and Côte de Beaune. In Alsace, Pinot Noir produces light red wines with little tannin that are excellent with white meats and fish.
→ The only red grape variety authorized in Alsace
→ It is grown all over the world — France, USA (Oregon, California), Italy, New Zealand, Chile
→ Known as Red Burgundy
→ Pronounced "pee-no nwahr"
Styles: fresh, intense, elegant fruit
Aromas: strawberry, raspberry, cherry, coffee, blackberries
Flavors: vanilla, chocolate, tobacco, spices, forest floor
Color: pale ruby, ruby with orange reflections when aged. Lighter than Cabernet or Merlot.
Characteristics:
• Light to medium body with low tannins and bright acidity
• Best in cool climates
• Usually, ages in French oak but can also be unoaked to preserve fruit
Excellent Pairing for: light snacks, salmon, tuna, duck, pork, mushrooms, tabbouleh, couscous, soft cheeses like Brie.
Tip Chef at Home 360: Serve slightly cool at 14-16°C (57-61°F). Perfect for Thanksgiving and dishes where other reds would be too heavy.
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