The name Pinot Noir translates from French into "Black Pine", getting that name due to its black grapebunches having a pinecone-like shape. It's also known as Pinot Nero in Italy and Spätburgunder in Germany.
Old World Pinots tend to be light, acidic, and earthy, while New World Pinots tend to be bigger and juicier. Common descriptors are cherries, strawberries, raspberries, mushrooms, and forest floor. With its softness, silkiness, and complexities, Pinot Noir makes some of the most prized wines in the world.
(This article was written for GrapeBunch, our weekly wine periodical. Click here to read the original!)
(This article was written for GrapeBunch, our weekly wine periodical. Click here to read the original!)
Italy, Germany, and Switzerland have all claimed to be the birthplace of Pinot Noir, but it's more than likely that it originated in Burgundy, France, which has documentation on the variety going back to the 14th Century.
Pinot Noir is prone to mutation, so there are many different clones to choose from depending on what characteristics the winegrower and winemaker are looking for. But that's not all: Chardonnay, Pinot Gris/Grigio, and Pinot Blanc are all mutations of Pinot Noir.
Pinot Noir and Chardonnay make up the extreme vast majority of wine made in Burgundy, and that might even be an understatement. This is a practice that has been going on for quite some time, as the monks found they were just the best varietals for the region. There is a little Gamay (red) and Aligoté (white) made there as well.
From Burgundy, Pinot Noir spread to other places in France and then all over the globe. Like the previously mentioned Italy, Germany and Switzerland, to Austria, England, Canada, Chile, Argentina, South Africa, and Australia. The most southern wine region in the world is Central Otago in New Zealand, and it is becoming famous for its outstanding Pinot Noir.
In the United States, it's obviously huge in California. Napa, Sonoma, Anderson Valley, and every sub-region in the Central Coast loves how Pinot Noir takes in their climate. Up north, along the same 45th parallel as Burgundy, Oregon's Willamette Valley has made Pinot Noir its signature grape. These tend to be Burgundian in style but with bigger body and less acidity. It's also having a good time in Washington, New York, and Michigan.
Did you know that Pinot Noir is one of the major grapes used for sparkling wines? It's actually the most widely planted grape in Champagne, France. When used for this purpose, the juice doesn't see contact with their skins after being crushed, so the resulting wine is white. Pinot Noir adds weight and structure to sparkling wine, while its good buddy Chardonnay provides acidity and freshness.
Pinot Noir can be so difficult in the vineyard and for winemakers that legendary Napa winemaker André Tchelistcheff (1901-1994) is quoted as saying "God made Cabernet Sauvignon, whereas the Devil made Pinot Noir." Speaking of being difficult, the 2021 growing season was rather difficult in Burgundy. See how it went with the Bourgogne Wine Board's detailed report.
J VINEYARDS PINOT NOIR
Of course you can't get away with Thanksgiving dinner without pouring some Pinot Noir! Pinot Noir's profile goes so well with so many types of foods it's ridiculous. J Vineyard's Pinot Noir is from three different regions in California. It's plush, jammy and ripe with cherry preserves, plum, spicy black pepper, and black tea.
This article was written for The GrapeBunch Wine Periodical.
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Joey Casco
Beverage Marketer
Certified Specialist of Wine
Certified Specialist of Spirits
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