Pinot Noir

Pinot Noir

Pinot Noir is one of the finest of all wine grapes. It is grown throughout the wine world, but success varies because of its sensitivity to soil, climate, and the variant of the vine. Pinot Noir grows best in well drained, chalky, or clay soils and cool climates. Pinot Noir produces wines that often go to a long aging process, replete with complex fragrances resembling violets, roses, truffles, or other intricate scents.

Under less ideal conditions, Pinot Noir's wines have a distinct grapiness, which still is appealing. Under poor conditions, it produces coarse indistinguished wines, frequently thin and acidic, and unworthy of bottling.

Until fairly recently winemakers believed that Pinot Noir would remain a true French patriot, giving its best only under the tri-color banner. However, a few wineries in the US (California, Oregon, Washington, and New York), Australia, South Africa, and Italy have shown that with the proper selection of the vines clones, exacting care in the vineyards, and appropriate wine making techniques, the variety can be grown to rival its French counterparts.

In Switzerland, Pinot Noir is grown in Valais and produces a wine called Dole, which is full bodied and rich, with some aging potential. In Germany, it is known as Spatburgunder or Rotclevner and yields only thin and acidic red wines of little distinction.

In Northern Italy, Pinot Noir produces wine with verve and aging potential. In Hungary, Romania, and South America it yields medium to full-bodied wines, simple and direct for jug wine consumption.

Pocket Idiot's Guide to Choosing Wine: By Philip Seldon
by Philip Seldon

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