Weekly Wine Series - Pinot Noir

If someone were to ask me what my favorite kind of wine is, I would say Pinot Noir. I find Pinot Noir to be very delicate and silky. Several of the wines I’ve tried are easy drinking and pair nicely with a wide variety of foods. It’s a very versatile wine and something that can be enjoyed year-round.

If you’re with a group of friends at a restaurant and everyone’s ordering a different kind of food, I’d recommend a Pinot Noir (if you want a red wine). The reason I say this is because it can pair nicely with fish or chicken or even some steaks. The high acidity of this wine makes it extremely food friendly.

If you’re wanting to learn a little more about Pinot Noir, take a look through the information below. I included some facts, bottle recommendations, food pairings and some of my favorite producers. Cheers to one of the best grapes in the world!

Overview

Facts

Pinot Noir is a thin-skinned grape and needs a cool to moderate climate to grow successfully.
Burgundy, France is one of the most prominent regions for Pinot Noir. Most of the wines coming out of this region come with a high price tag.
Some of the primary flavors in Pinot Noir include cherry, raspberry, strawberry, mushroom and clove.
Pinot Noir is a medium-bodied red wine with medium to high acidity. Pinot Noir typically has low tannins.
Pinot Noir is often used to make rosé wines.
Some of the most important regions for Pinot Noir in the USA include Santa Barbara, Sonoma and Willamette Valley.