Pinot Noir: The Basics

Pinot Noir is not just a grape, it's...it's... Well that is the problem, because it's impossible to describe what exactly Pinot Noir means with  the droves of  "Pinot  lovers" who will go to all four corners of the Earth looking for a good bottle of Pinot Noir, and will not accept any other grape variety as satisfying. I cannot think of another grape that gets people so enthused, and there is no other grape that has a similar cult following. "Pinot lovers/Pinotfiles" are some of the most intimidating people in the wine world because of their intensity and passion.  Yet it still really is impossible to describe this enthusiasm and dedication people have to this grape; although I will admit that there is something very zen like in drinking a good bottle of Pinot Noir. There is a lot that could be written about Pinot, but I will just stick to what Pinot Noir is objectively.

Pinot Noir is finicky, enigmatic, and challenging grape variety to grow. The prototype for Pinot Noir wine is red Burgundy, from France, where tiny vineyard plots yield rare treasures of wine made entirely from Pinot Noir. Oregon, California, New Zealand, and parts of Australia and Chile also produce good Pinot Noir. But Pinot Noir's production is relatively limited, because this variety is very particular about climate and soil.

Pinot Noir wine is lighter in color than Cabernet or Merlot. It has fairly high alcohol, medium to high acidity, and medium to low tannin (although oak barrels can contribute additional tannin to the wine). Its flavors and aromas can be very fruity - often like a mixture of red berries and black berries - or earthy and woodsy, depending on how it is grown and/or vinified. Many argue that Pinot Noir is the best grape for showing its terroir/growing region. Pinot Noir is rarely blended with other grapes in making red wine, but most Champagnes combine Pinot Noir with Chardonnay.