Pinot Noir is a red wine grape variety. The name might also refer to wines created predominantly from Pinot Noir grapes. The name is derived from the French words for pine and black.
These grapes are grown all over the world, mostly in the cooler climates, but the grape is chiefly associated with the Burgundy area of France.
It is a troublesome selection to cultivate and remodel into wine. The grape’s tendency to produce tightly packed clusters makes it prone to a number of hazards involving rot. At younger levels, wines made from Pinot are inclined to have red fruit aromas of cherries, raspberries and strawberries. Because the wine ages, they’ve the potential to develop more vegetative and “barnyard” aromas that can contribute to the different flavors of the wine.
This red wine grape variety’s house is France’s Burgundy region.
The broad range of bouquets, flavors, textures and impressions that these stunning grapes can produce sometimes confuses tasters. The wine tends to be of light to medium body with an aroma of black or red cherry, raspberry and currant and plenty of other fine small pinot noir and black berry fruits.
The wine’s shade when younger is usually compared to that of garnet, steadily being much lighter than that of other red wines.
The Pinot grape is also used within the production of Champagne and is planted in many of the world’s wine growing regions to be used in both nonetheless and sparkling wines. It’s grown for dry table wines is generally lower-yielding than many different varieties.
This wines are pale in shade, translucent and their flavors are very clean. The grape itself is weak, affected by a wide range of illnesses and its genetics make it highly prone to mutation.
FRUIT: Cranberry, Cherry, Raspberry
OTHER: vanilla, clove, licorice, mushroom, wet leaves, tobacco, cola, quality red wine.
Food Pairings For Pinot Noir.
Pinot noir is likely one of the most versatile red wines to match with meals and an excellent option in a restaurant when one is eating meat and the other fish.
There are ingredients that may pair with practically any pinot noir corresponding to duck and mushrooms and others, like salmon or tuna. This wine needs to be served cool or chilled:
Light, recent pinots
Good pairings:, ham and other cold meats. Basic French dishes with light creamy sauces resembling rabbit or kidneys with a mustard sauce. Goat cheese. Grilled asparagus. Spring vegetables comparable to peas
Food pairings: Dishes with a contact of spice, duck, grilled quail, pulled pork, seared salmon and tuna. Barbecues. Dishes that embrace cherries or figs.
Silky, elegant pinots
Paired With: Roast chicken, Pigeon, Rack of lamb, served pink. Uncommon fillet steak.. Beef Wellington. Roast pork with herbs and fennel. Chicken or turkey sausages. Dishes with wild mushrooms. Mushroom risotto. Roast or grilled lobster
Rich, full-bodied pinots
Good pairings: lamb, grilled steak, venison. Dishes like duck, roast goose. Glazed ham, Roast turkey, Brie and similar cheeses and Milder blue cheeses such as Gorgonzola.