Pinot Noir

Pinot-Pine

Noir-Black

The name is thought to be derived from the dark purple pine-cone shaped bunches of grapes the vine produces.

The red grape of France’s Burgundy region is responsible for the grand (and usually expensive) red wines from Burgundy’s Cote d’Or region. Pinot Noir is thought to have been grown in France for over 2,000 years, perhaps, even preceding the Roman Invasion. In the fourteenth century the great Dukes of Burgundy savored the region’s splendid wines as part of their affluent way of life.

The Pinot vine is known to be some of most delectable grapes in the world; however it is also described as “genetically unstable.” Pinot noir is a very pernickety grape, making it very complicated to convert into wine. They perform better in long growing seasons in cooler regions. Their thin skin causes them to be more vulnerable to bunch rot and other fungal diseases. Many believe the difficulty in growing the grape brings with it lots of love.

Most Pinot Noir grapes come from the Burgundy region in France; however Italy’s mountains region produces fine pinots. Switzerland is also known for growing Pinot Noirs, as well as some of the Eastern European countries. California and Oregon are the most well-known Pinot Noir growers in the United States.

According to Wikipedia, Oregon Pinot noir pioneer David Lett of Eyrie Vineyards planted his Pinot noir grapes in Oregon in 1965. David Lett took his wines to a competition in Paris, known in English as the Wine Olympics, and they placed third among pinots. In a 1980 rematch arranged by French wine magnate Robert Drouhin, the Eyrie vintage improved to second place. The competition established Oregon as a world class Pinot noir producing region.

Pinot Noir is an elegant light to medium bodied wine with the aroma of black cherry, raspberries and currants. They have a moderate degree of tannins that are very soft and tender making it one the most multifaceted food wines. Suggested food pairings:

• Leaner meats (veal, chicken, turkey, rabbit, game , and filets of beef or pork, a duck or even whitefish and shellfish)
• Pork, ham, prosciutto, sausage, bacon, and other charcuterie
• Earthy flavors (truffles, wild mushrooms, mustards, peppercorns, coriander and horseradish)
• Resiny or scented green herbs (rosemary, thyme, tarragon, oregano, summer and winter savory, chervil, mints and basils)
• Aromatic sweet spices (clove, cinnamon, mace, allspice and nutmeg)
• Sweet vegetables (such as tomatoes, beets, carrots, caramelized onions and bell peppers)
• Fall fruits (figs, plums, blackberry, raspberry, blueberry, currants, black and dried cherries, etc.)
• Beef, especially Filet Mignon and roasted beef (brisket, prime rib, Boeuf Bourguignon)
• Slow cooking processes (braises, pot-au-feu, etc.)
• Mild or creamy cheeses (Brie, Camembert, Parmesan, Cheddar, Havarti and jack)