Light & Versatile
Overview
Pinot Noir is a lighter red that shows red fruit, some earth, and soft tannin. It comes from Burgundy originally and is grown in cooler spots worldwide. Tricky to farm, but worth it when it works.
Flavor & Structure
- Fruit: cherry, strawberry, cranberry
- Other: mushroom, dried leaves, tea
- Feel: light to medium, fine tannin, bright acidity
- Oak: usually light; adds gentle spice
Key Regions
- Burgundy: classic reference point
- Oregon (Willamette): red fruit + earth
- Central Otago (NZ): bright, pure fruit
- Sonoma Coast/Santa Barbara: riper but still fresh
Food Pairing
Works with dishes that would make heavier reds taste clumsy.
- Roast chicken, salmon, simple duck, mushrooms
- Umami flavors (soy, miso, truffle) fit well
- Very spicy sauces can drown out the fruit
Want a fast suggestion for tonight’s dish? Use our tool on the home page.
Quick Notes
- Related to Pinot Gris and Pinot Blanc (natural mutations).
- Key part of many Champagne blends.
- Quality swings with site and weather more than many grapes.