Hello my friends! Everyone loves Pinot Noir because it’s so versatile and guess what... August 18th is National Pinot Noir Day, a time to pay homage to one of the world’s most popular wines. So let's talk about it and celebrate together.
This varietal typically has lush fruit flavors and bright, juicy acidity that make it perfect to pair with lighter red meats (duck, lamb), white meats (pork, chicken, turkey), fuller flavored fish (salmon), and earthy vegetables and herbs (mushrooms, thyme). Basically, as long as the dish isn’t too dense or richly flavored, this wine goes pretty much with anything.
The origins of Pinot Noir date back to before the first century A.D. After invading France, the Romans noticed Gallic tribes drinking wine made from the native, wild Pinot Noir grape, stored in wooden casks. The Romans were surprised by the texture and unique flavors of ripe red fruit, cherries, toast and spices. The grape, mostly grown in the Burgundy region of France, became a coveted item to the Romans for more than 300 years. When the vineyards first came under control of the nobility, they were soon taken over by the Catholic Church, credited with maintaining its popularity all these years. Wait a second, but why do we call it Pinot Noir? The varietal owes its name to the French words for "pine" and "black" alluding to the varietals' tightly clustered dark purple pine cone-shaped bunches of fruit.
As you can see, this grape is part of the best Burgundy has to offer! As it has gained in admiration around the world, more and more winemakers have begun to covet it for its finesse and age-worthiness. Today, the countries that produce the finest Pinot Noir are France, and the United States (California, Oregon, and New York), as well as Switzerland, Germany, Austria, New Zealand, Australia, and Chile. That said, Pinot Noir is a difficult variety to cultivate due to its tendency to produce tightly packed clusters, which makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. The thin skins and low levels of phenolic compounds lend Pinot to producing mostly lightly colored, medium-bodied and low-tannin wines that can often go through phases of uneven and unpredictable aging. Although challenging this can be a rewarding process. As we mentioned, when young, wines made from Pinot Noir tend to have red fruit aromas. As the wine ages, it has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.
Pairing Pinot Noir
The common practice to serve all red wine at room temperature is a bit misleading, as room temperature can vary pretty wildly depending on your location and current season. Almost all red wines, Pinot Noir included, are best served slightly chilled or specifically at 55 degrees Fahrenheit (or 12 degrees Celsius). Pinot Noir is best paired with seafood, specifically, the fatty kind such as salmon, trout, mackerel, lobster, scallops and shrimp. They all pair fantastically, although that kind of pairing is not above the traditional red wine - red meat combination.
One thing to be very happy about this grape is its high content of antioxidants and low levels of sugar, making it a great wine for anybody who is health-conscious. Increased intake of antioxidants are generally not the reason we enjoy wine, but it is good to know there are some potential health benefits coming from it, right?
Today's recommendation comes from Ventisquero, a winery that since 1998, has been imagining and making ground-breaking wines. Grey Pinot Noir shows deep ruby color and on the nose reveals red and black berries. It is a formidable example of the complexity associated to Leyda Valley, which translates into excellent acidity, mineral notes and flavors of juicy black fruit, along with smooth, well-rounded tannins sustained by the notes of soft French oak. Grey is best served at between 14°C and 15°C, this wine pairs well with duck, with oily fish, pasta, creamy soups and hard cheese. Ventisquero's Reserva Pinot Noir is another great recomendation! Remarkably refreshing and delicate-bodied, this aged wine has good acidity and smooth tannins, which leads to a silky mouthfeel. It has a persistent finish, with notes of fresh red fruit, vanilla and spices.
Pinot Noir has the honour of being one of the most sought-after yet seemingly rare dry red wines in the world. Romanticized by wine enthusiasts and popular culture, Pinot Noir has been at the height of the wine-drinking world for many years now, and it shows no signs of slowing down any time soon. So let's celebrate!
And that's a wrap for today! Have a happy rest of the week and... let's meet again here next Wednesday! Until then... Santé!
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