Ever since the movie Sideways came out, there has been a surge in interest in Pinot Noir wines—and with good reason. There are few better ways to spend an evening than sharing a bottle of this exquisite wine. You can savor the heady aromas, full of the promise of things to come, admire the almost jewel-like ruby to purplish-red hues, and enjoy the delightfully complex flavors that are both earthy and fruity. Many may ask, “What is all the buzz about? What type of wine is Pinot Noir, anyway?”
The Pinot Noir grape is a variety of the species Vitis vinifera, which includes all grape varieties. It is a very ancient species, genetically only a generation or two removed from the wild grape species it descended from. Its exact origins are lost to antiquity, but it seems to have been grown in the Burgundy region of France for as long as history can determine. It was first described in writing in the 1st century in Columella’s De re Rustica. Some speculate that the grape was originally cultivated in northern Belgium before being transported to France by the Roman legions.
The Challenges of Growing Pinot Noir
Pinot Noir is a varietal red wine made from the Pinot Noir grape. The name comes from two French words meaning “pine” and “black.” It likely got this name because the grapes grow in tight clusters that resemble pine cones, and the fruit itself is dark purple.
Pinot Noir grapes thrive in cooler regions worldwide, but the most famous examples come from the Burgundy region in France. While Pinot Noir produces some of the finest wines available, it is very difficult to cultivate, and making wine from these grapes challenges even the most expert winemakers. It is a very unforgiving grape.
The leaves of Pinot Noir are smaller than those of Cabernet Sauvignon but larger than those of Syrah. The plants produce narrow trunks and branches, and they are extremely sensitive to light exposure, crop density (they must be kept at low yields), soil types, pruning techniques, and many other factors. The fruit has a thin skin, making it very susceptible to bunch rot and other fungal diseases, as well as damage from insects, birds, and other animals. The vines are particularly vulnerable to downy mildew, leaf roll, fan leaf, and other ailments. These factors make Pinot Noir one of the most difficult grape varieties to successfully cultivate.
When the grapes are harvested, the challenge is far from over. In the winery, the grapes are as touchy as nitroglycerin. They are super-sensitive to fermentation methods, yeast strains, temperature, light, and humidity, and are highly reflective of their terroir (the regional characteristics of the land). Grapes grown in different regions can produce completely different flavors. Making Pinot Noir wine is truly a labor of love.
So, why go to all this trouble when there are many more forgiving varieties available? Simply because, when all is said and done, Pinot Noir produces some of the finest wines in the world. The extremely wide variety of bouquets, textures, flavors, and impressions can fool even veteran wine tasters. In the broadest sense, Pinot Noir wines tend to be light to medium-bodied. The bouquet can be best described as somewhat fruity, with notes of black cherry, currants, and raspberries, while at the same time offering earthy undertones. Traditional red Burgundy wine, which is 100% Pinot Noir from the Burgundy region (specifically the Cote d’Or), is typically fleshy with “farmyard” overtones. Pinot Noir wines generally have fewer tannins and more acidity than other red wines. The color is usually lighter than most other reds, but a more powerful style has emerged from California and New Zealand that is darker and can rival Syrah in depth of flavor. Pinot Noir is also a staple in champagne production, usually blended with Chardonnay.
The Pinot Noir grape is highly prone to hybridization, giving rise to many close cousins. This can make it more confusing to determine what exactly constitutes Pinot Noir wine. Its offspring include Pinot Gris, Pinot Blanc, Pinot Moure, Pinot Tienturier, Pinot Fin, Pinot Meunier, Pinot Tordu, Pinot Gouges, Pinot Musigny, Pinot Liebault, and even an English variety, the Wrotham Pinot. Like Pinot Noir, these varieties are all prone to regional differentiation and can be used in blends, as long as the wine is predominantly Pinot Noir.
Selecting a bottle of Pinot Noir can be difficult. For this type of wine, the region of production is the most important factor to consider. More than with any other grape, Pinot Noir serves as a conduit for the soul of the soil from which it was born. The difference between one bottle and another lies in the soil and the winemaker’s artistry. The finest Pinot Noirs unquestionably come from the Cote d’Or in Burgundy, but there are also excellent Pinot Noirs from California, Australia, Austria, Germany (where it is called Spätburgunder), Canada, Romania, and other cool-weather regions around the world.
Generally speaking, Pinot Noir wines pair wonderfully with poultry, beef, pork, fish, ham, lamb, and game meats, depending on the wine’s terroir. It works well with creamy sauces, spicy dishes such as pasta with marinara, or even enchiladas. It is arguably one of the most versatile wines there is.
Pinot Noir is typically consumed young, within a year of production. Aging can mellow the fruitiness and bring out more earthy flavors, but due to the “touchy” nature of the grape, long aging is risky. Five years is the recommended limit.
Now, you no longer have to ask yourself, “What type of wine is Pinot Noir?” You are one of the few, the proud, the informed. The next time you’re out with someone and trying to select a wine, you can impress the room with your newfound brilliance and knowledge. Pinot Noir wines are some of the finest in the world, so treat yourself to a bottle now and then—you deserve it!
