Pinot Noir

The Pinot Noir grape is difficult to grow as well as to produce and this can be one of the most expensive wines. Originating from the Burgundy region in France, these wines are now produces in a wide range of quality and can vary from a sparkling wine to deep dry red wines.

Pinot Noir is typically a full bodied wine with flowery taste. It can be consumed when young but age enhances the taste. Descriptions of it’s flavor are far reaching and range from vanilla, to mushrooms, peppermint, rhubarb and cedar. Aside from taste, however, it is probably best described by it’s velvety texture.

Pinot Noir should be served at 55 degrees and is good with most meats including fish, poultry and beef. It goes particularly well with roast beef and heavier meats such as lamb and duck. It can also pair well with grilled fish but doesn’t work so well with any dishes that are spicy.

Pinot Noir is notoriously difficult to grow and produce. The grapes are one of the oldest known to be cultivated and is rather unpredictable in the flavor and quality of the fruit the vines will produce. It can’t withstand spring frosts and is prone to pests. If that isn’t enough it’s large amount of amino acids makes it difficult to ferment as well.

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