Pinot Noir Wine Description

by Nancy Yos

Overview

Pinot noirs are some of the finest red wines in the world. They come from the pinot noir grape, a variety that has been cultivated in France for 2,000 years. Pinot is also made in Germany, Italy, Oregon and California. The vines are difficult to grow and yield little, so pinot is scarcer than other red varieties.
Grape Characteristics

The pinot noir grape is thin skinned and its juice is acidic. It does best with a long, cool growing season; too much warm weather makes the vine set too many flavorless grapes. The grower also has to prune the vines so that the close-packed grapes don't rot.

Vinifying

Like all red grapes, pinot berries are churned up--skins, juice, and all--to start the wine making process. Pinot's thin skin gives the wine a light color and little tannin. The acidic juice makes a noticeably tart, un-"fruity" wine.
Alcohol and Aging

Pinot noir grapes don't have much sugar for yeasts to convert into alcohol and so the wines are not usually high in alcohol. Their acidity makes them good for aging in the bottle. With time, the acidity dissipates, leaving a mellow, soft wine.
Ready to Drink?

Because pinot contains little tannin, the wines when young don't have the pronounced chalky feel of a tannic red. They generally don't throw a sediment as they age. When ready to drink, they don't need decanting for sediment.
Famous Names

France's red Burgundy wines are some of the most expensive and sought-after in the world. (All red Burgundies are pinots.) Among the most illustrious names are Romanee-Conti, Vosne-Romanee, Richebourg, Pommard and Chambertin.
The "California style"

California and Oregon also make excellent pinot noirs, but usually in a different style than is traditional in Burgundy. California producers know that the American market does not like thin, acidic red wines. California pinots are grown and vinified to be darker, fruitier and sweeter than their European counterparts. They are also ready to drink right away.