Pinot Noir (aka "The Heartthrob of the Wine World")

Let’s talk about Pinot Noir: the ancient grape that’s been charming drinkers since Julius Caesar was wearing sandals. Over 2,000 years old and basically the great-grandparent of half the wine aisle, this “founder variety” is the stuff of legend and heartbreak, if you’re a winemaker trying to tame it.

Sure, it’s grown all over; Oregon, California, New Zealand, etc - but when it comes to peak Pinot, Burgundy, France is where it puts on its tux and takes your breath away (along with your credit card limit).

What’s it taste like? Imagine silk pajamas dipped in loamy earth, mushrooms, strawberries, cranberries, and a splash of cola. Yeah, it’s that smooth. It’s lighter in body and color than the bolder reds, but don’t let that fool you. This grape’s got layers. Like, “first-date and a full-season Netflix binge” kind of layers.

And when it comes to food, Pinot’s a social butterfly: duck, poultry, even salmon. It’s got range. It’s the red wine that hangs out with the white wines and still gets invited to every dinner party.

Tasting Tips:

• Serve slightly cooler than most reds (55–60°F) to highlight its delicate flavors.
• Swirl gently - this isn’t a burly Cab, so treat it like fine silk, not a leather jacket.
• Decant young Pinot for 30 minutes; older vintages don’t need much air.

Characteristics:

• Light to medium body
• Silky texture, low to medium tannins
• Notes of strawberry, cranberry, cherry, cola, mushroom, and forest floor
• High acidity for freshness and food-friendliness
• Often pale ruby in the glass but full of depth in flavor

Food Pairing Spotlights:

• Duck & Game Birds - Earthy notes in Pinot mirror the rich, gamey flavors. Bonus tip: add a cherry glaze for a spot-on pairing.
• Salmon - Its acidity cuts through the fattiness of the fish. Better pairing: grill the salmon with herbs to bring out Pinot’s savory side.
• Mushroom Risotto - Earth meets earth—Pinot’s umami dances with the mushrooms. Try with truffle oil for extra magic.
• Roast Chicken - A classic comfort food pairing—Pinot lifts the flavors without overpowering them. Lemon thyme seasoning makes it even better.
• Cheese (Brie & Gruyère) - Creamy and nutty cheeses balance Pinot’s bright red fruit. Serve with a cranberry compote for harmony.

🎉 Fun Extra Info:

• Pinot Noir is one of the “founder grapes,” parent to many varietals.
• Famously fickle in the vineyard—thin-skinned and sensitive to weather.
• The grape behind red Burgundy, some of the most expensive wines in the world.
• Sparkling wine lovers: Champagne is often made with Pinot Noir!