Pinot Noir: The Red Burgundy...

Recently I wrote about two Pinot Noir wines and thought it is appropriate to talk a bit more about this fickle grape and this elegant wine. Above all, it gave me the opportunity to learn more about one of my favorite wines. Known as the "Red Burgundy" around the world, Pinot Noir, as a wine, is sensual and transparent and, as a grape, one one of the most difficult to cultivate and transform into wine. A demanding varietal, it is low yielding and grows only in cool regions. Grown around the world, it is mainly associated with the Burgundy region of France which has produced some of the most celebrated wines for centuries. The US, especially California and Oregon, has increasingly become a Pinot Noir producer with Willamette Valley in Oregon, Russian Valley in Sonoma County, Mentocino County, and Santa Barbara County having perhaps the best Pinot Noir wines.

The leaves of Pinot Noir are generally smaller than those of Cabernet Sauvignon, but larger than those of Syrah. The grape cluster is small and cylindrical, vaguely shaped like a pine cone--thus its name. As a vine, it is very sensitive to light, soil types and pruning techniques. As a wine, it is sensitive to fermentation methods, yield strains and is highly reflective of its terroir with different regions producing very different wines.

Pinot Noir wines, however, are among the most popular in the world. The broad range of bouquets, flavors, textures and impressions that it can produce sometimes confuses tasters. The characteristics that the Pinot Noirs of the world share are certain sweet fruitness and, in general, lower levels of tannins and pigments than the other "great" French red varieties-- Cabernet Sauvignon and Syrah. Moreover, Pinot Noir wines tend to be light to medium body with black cherry, raspberry and currant aromas. The color of the grape is a lighter garnet than of other red wines. Emerging varieties from California and New Zealand, however, are more powerful, fruitier, and darker that approach Syrah.

Wines, of course, aren't meant to be solitary...they need company, and I don't mean just the company of good friends. I mean, they need good food, or at least the right food. They are certain general food-wine guidelines, however, that we should follow when pairing food and wine. Then, do we match a particular meal to the most appropriate wine, or vice versa? I prefer to choose the food first and then come up with the best wine that will make the culinary experience most enjoyable. That requires, to some extent, a fairly good supply of properly stored wines on hand. This way, you don't have to run to the wine store every time you cook.

Since we are talking about Pinot Noirs, let's return to wine-food pairings for this type of wine. Given that Pinot Noir is a medium bodied red, it goes well with mild flavors and mild meats. Fish like salmon and tuna go well, as do pastas and vegetarian pizzas. Avoid rich heavy sauces, especially with red meats. I find Pinot Noir to be a very good all-around wine that I can have before, during and after dinner.