Pinot Noir is a red wine grape varietal. While pinot noir grapes have been cultivated for hundreds of years, the grape has not always been called Pinot Noir. In fact, the name was only coined in 1375. When you look at the original French spelling of Pinot Noir (“pinot noyer”), it can be translated to “pine-black.” The pine aspect of the name is referring to the grape clusters which tend to resemble pine cones. While there are many myths and legends surrounding how this grape got its name (the black part), history has shown us that it was simply named because it produced dark wine!
You pronounce it with a long o, and it means pine black. That’s right—the word is derived from the French words for pine and black (pine noir), as you may have guessed. How it came to be that someone looked at a grape and thought “hmm…grape, yes…but also pine? And black?” remains somewhat of a mystery. If the French have any explanation for this, they aren’t saying.
But we can say one thing about Pinot Noir: it is the most important red wine grape on Earth.
The main reason we care so much about Pinot Noir is its versatility in winemaking styles: when harvested early and made into still wine, it gives us juicy, fruity wines that are very popular in warm climates; when harvested late and made into sweet or fortified wine, you get one of the greatest dessert wines ever made or Fortified Pinot Noir; or when grown in cold climates like Germany with moderate alcohol levels—you get some of the greatest reds on Earth!
The vines thrive in cool climates
Though it’s difficult to grow in the tropics, some Kenyan vineyards produce world class Pinot Noir. What is required for quality production, however, is a cool climate and well-drained soils. The vines thrive in cool climates, defined as those with temperatures between 10-18 degrees Celsius. They are also vulnerable to many diseases and pests, so they require special attention from growers. Finally, the vine produces few fruit clusters per plant and ripens late in the growing season—all of which are reasons that pinot noir is less planted than other varieties in Kenya.
You can find Pinot Noir all around the world, but who makes the best Pinot Noir? France is by far the largest producer in the world, growing more than half of all Pinot Noir. Within the US, California, and Oregon grow over 90% of American-produced Pinot Noir. While New Zealand may be better known for other wine varietals, they also produce a good amount of Pinot Noir.
You may have heard the old saying that pinot noir is a “diva” of a grape because it is difficult to grow and demanding of its terrain. Now, you might not have thought much about what that actually means, but we are here to tell you.
The diva demands:
- A climate that stays between 42 and 55 degrees Fahrenheit. No mean feat for some of us in this world.
- Vines with a long growing season and good drainage. Pinot noir vines don’t like being wet and can’t tolerate harsh winters or intense heat during the summer months.
- A terroir with deep clay soil that doesn’t drain well—the opposite of what most grapes want.
- Time from growers since it is very vulnerable to disease.
Pinot Noir is the most versatile variety of grape, most difficult to grow, and one of the most expensive. It’s also notoriously temperamental. But it’s not just in vogue as a still wine; it’s also the only varietal used for Champagne (and therefore for sparkling wine in general).
It’s relatively delicate, high acidity means that it can be made in a number of styles from light and bright to full-bodied and concentrated. Pinot Noir is grown around the world in many varying climates but tends to thrive in cool regions like Burgundy, France, or Oregon State.
Well, it turns out that the whole fruit-forward vs. earthy thing is not just a simple paradox, but an entire spectrum (in other words, pinot can be very fruity or very earthy). A wine’s flavor profile is largely due to the area where the grapes are grown and how they’re handled during production.
- In general, cooler climates lead to a more fruit-forward taste, while warmer regions lead to a more earthy taste. Cooler climates also tend to produce wines with higher acidity levels, which in turn often leads to better balance and structure. Wines from warm climates can often have high alcohol levels and lack much acidity—not necessarily good things for creating delicious wines.
- The most highly regarded areas for Pinot Noir worldwide are Burgundy (France), Oregon (USA), the Central Otago region of New Zealand, and the Mornington Peninsula in Australia. But vineyards all over the world are making great pinots these days—even in China!
Food pairing
Pinot Noir will go well with beef, lamb and mushroom-based dishes. It is best paired with foods that are as light in texture and flavor as the wine itself. Remember: you’re not looking to overpower any of the flavors; instead, you want each ingredient to complement the others.
Here are some examples of dishes that pair well with Pinot Noir:
- Beef tenderloin
- Braised turkey legs
- Mushroom risotto
