Wine Varietal

Pinot Noir
  • Pronounced
    (PEE-no NWAHR)
  • Appearance
    Dark pink to dark ruby pink
  • Body Style
    Light to medium-bodied
  • Flavors
    Black cherries, blackberries, raspberries, strawberries, currants, plums, spice, herbs, chocolate and cedar
  • Major Source
    California; France (Burgundy and Champagne regions); New Zealand; and Oregon
  • Food Matches
    Brie
    Camembert
    Gruyere
    Swiss
    Ham
    Lamb
    Pork
    Veal
    Chicken
    Turkey
    Fully-Flavored Fish (Salmon, Tuna)
The Pinot Noir grape is responsible for the great red wines of Burgundy in France. Excellent wines are also produced in California and Oregon as the varietal Pinot Noir. Lighter in body and far less tannic than Cabernet Sauvignon, Merlot, or Zinfandel, as well as lighter in color, Pinot Noir is lush and soft with a silky texture. Of all the classic wine grapes, Pinot Noir is the most difficult to make into wine, as it is very sensitive to climate changes.