About Pinot Noir
Pinot Noir is sometimes described as the iron fist in the velvet glove. The grape is lighter in body than most reds and contains fewer tannins than Cabernet Sauvignon or Zinfandel. The grapes are hard to grow as the skins are thin which makes them more prone to damage from heat, frost, rot and disease and therefore they do not grow well in many areas where other grapes thrive. Because of the complexities of growing and expense of the end product, you will not see Two Buck Chuck Pinot Noir any time soon. The wine is ready to drink but generally ages well.Similar wines around the world
Generally old world wines (France, Italy, Germany) name their wines after the location and not grape varietal and Pinot Noir is grown in Burgundy and referred to as red Burgundy (white Burgundy is Chardonnay). The Champagne region of France also grows Pinot Noir and uses the juice in some Champagnes. Pinot Noir is also produced in New Zealand.Smell and Taste
Pinot Noir is arguably the most complex grape varietal with the flavor of cherries (fresh, jam, baked, stewed) most common. Additional descriptors of plums, raspberry, herbs, spice, saddle leather, game, chocolate, cigar box, mushrooms, as well as musty, horsey, smokey and bacon nuances are also commonly used in describing Pinot Noir.But Pinot Noir is also known for its mouth feel. The wine is often described as sweet, fragrant, expressive, supple, silky, velvety and elegant.