Welcome to the fourth part of Wine's great grapes. Until now we have stuck to the white grapes, but now we are changing colour. We begin with a red grape that has a very particular reputation: elegant, delicate and famous for being difficult to deal with.
Pinot Noir divides opinion. It rarely gives the big, dark and muscular red wine. Instead it is all about finesse, aroma and transparency. Once you understand that style, a whole world of light, charming red wines opens up, wines that pair surprisingly well with Danish food and cosy evenings.
What you will learn
- Where Pinot Noir comes from, and which regions matter most
- How to recognise the grape's light, elegant style in the glass
- Why it is considered one of the most demanding grapes to grow
- What Pinot Noir pairs with at the table
Where Pinot Noir comes from
Pinot Noir has its home in Burgund in France, and this is still where the grape has its absolute centre. It is an old grape, and Burgund is the classic region against which all others measure themselves.
Although Pinot Noir truly became known in Burgund, it has over time spread to a number of cooler wine regions. Today you find it in, among other places, Alsace and in Germany (where it is often called Spätburgunder), as well as in Oregon, California, New Zealand and Central Otago. One common trait recurs: Pinot Noir thrives best in a cool climate, where it is allowed to ripen slowly and keep its freshness.
A small fun detail: although Pinot Noir counts among the truly great classic grapes, it actually has relatively large berries. And it plays a leading role somewhere many would not expect a red grape, namely in the making of Champagne.
How Pinot Noir tastes
If you are used to powerful, dark red wines, Pinot Noir will surprise you. It typically gives light to medium-bodied red wines, where it is about elegance rather than concentration. The colour is often lighter than in many other red wines, and the wine appears transparent and light in the glass.
In terms of taste, Pinot Noir lies in the world of red fruit. Depending on climate and ripeness, it moves from fresh strawberries in the cooler versions to riper cherry when the grape has had a little more sun. It is rarely a heavy experience, but rather an aromatic and charming one.
Light tannins and fresh acidity
One of the reasons Pinot Noir feels so gentle is its low to moderate tannin. Tannin is the substance in red wine that gives that slightly astringent sensation you know from a strong tea. In Pinot Noir it is nicely restrained, and that makes the wine easier to drink young and without food. Combined with a fresh acidity, it gives a wine that feels lively and elegant rather than mighty.
A demanding grape
Pinot Noir has a reputation for being capricious, and that is not without reason. It is counted among the most demanding grapes to grow, and that is down to several things.
Firstly, it is early ripening. That means it buds and ripens quickly, which makes it vulnerable to late frost and the whims of the weather. Secondly, it requires a cool climate to show its best side. If it gets too hot, the wine easily loses its freshness and finesse, and if it gets too cold or wet, the grape does not ripen properly. That balancing act is narrow.
The result is a grape that rewards patience and the right place. When everything comes together, Pinot Noir is capable of giving red wines of very high quality, and that is precisely why it has such loyal devotees.
Classic regions and styles
Burgund is and remains the reference for Pinot Noir, and this is where you find the most classic style with a focus on elegance, aroma and terroir. Terroir is the French term for the interplay between soil, climate and location, that is, everything that makes a wine taste of its particular place. With Pinot Noir, that sensitivity is especially pronounced, because the grape does not hide behind heavy tannins and masses of fruit.
Outside Burgund you get more facets. In Germany and Alsace you often meet fresh, elegant versions at the cooler end of the spectrum. In Oregon, New Zealand and Central Otago the grape has found new homes with the same pursuit of finesse, while warmer parts of California can give slightly rounder, riper expressions.
Remember Champagne too, where Pinot Noir is one of the cornerstone grapes. Here the red grape is used to make mousserende vin, a good example of how versatile it really is.
How to drink Pinot Noir
Pinot Noir's light body and restrained tannin make it one of the most food-friendly red wines you can find. It does not impose itself, but plays along, and that opens up many possibilities.
The classic direction is poultry and light meat. Think chicken, turkey and duck, where the wine's fresh acidity and red fruit suit the dish nicely. Mushrooms are also an obvious partner, because their earthy notes meet the grape's elegance. And because the tannins are soft, Pinot Noir can also work with dishes where a more powerful red wine would be too much.
Feel free to serve your Pinot Noir a touch cooler than a heavy red wine, as it brings out the freshness. And as always the simple rule of thumb applies: the best pairing is the wine you like with the food you like.
In short
- Pinot Noir comes from Burgund, which is still the grape's most important classic region.
- It gives light to medium-bodied, elegant red wines with red fruit notes from strawberry to cherry.
- Low to moderate tannins and fresh acidity make it gentle and food-friendly.
- It is considered demanding to grow, because it ripens early and requires a cool climate.
- The grape is also used in Champagne and is grown in, among other places, Germany, Alsace, Oregon and New Zealand.
Frequently asked questions
Why is Pinot Noir so much lighter than other red wines?
Pinot Noir naturally gives a lighter and paler wine than many other red grapes. This is connected to the grape's style, where elegance and aroma weigh more heavily than colour and concentration. A lighter colour is therefore completely normal and not a sign that the wine is lacking something.
Can Pinot Noir be drunk without food?
Yes. Thanks to the soft tannins and the fresh fruit, Pinot Noir is pleasant to enjoy on its own, for example as a glass for a quiet evening. It is also an excellent companion to light meat and mushrooms, however, if you want to bring it to the table.
Ready for the next step?
Now that you know the elegant and capricious Pinot Noir, it is time to meet its opposite. In the next part we look at Cabernet Sauvignon: Powerful and age-worthy, a grape with far more structure and body.
If you would like to taste the difference yourself, take a look at our selection and find a Pinot Noir that tempts you. And remember: the best pairing is always the wine you like with the food you like.
