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Pinot Noir is one of the oldest grape varieties in cultivation. There are records of the ancient Romans growing this variety, although they called it Helvenacia Minor. This varietal became famous, however, due to the wines made in Burgundy, France. This grape is notoriously difficult to work with. Not only does it contract almost every disease known to grapes, it attracts most of the pests, too.  It is very particular about the soil it grows in and it is difficult to propagate. This strain mutates unexpectedly, having no less than 46 recognized clones in Dijon, France alone. The grapes must be picked at precisely the right time or they will shrivel and dry very quickly. The troubles don’t end with growing the grapes. The fermentation process is also more difficult. Pinot Noir contains 18 amino acids, which cause the grapes to ferment violently. The wine often boils out of its container, speeding up the fermentation process. This wine is prone to acetification and may lose color, flavor and aroma as soon as it is bottled.

With all these troubles, Pinot Noir is still one of the best wines ever made. In fact, this tasty red wine is extremely rich in resveratrol, the compound that makes red wines good for one’s health.

But of course the most important aspect of a great Pinot is the taste. It should be a memorable wine that lives up to its reputation. The aroma should be intense with the scent of a ripe grape or black cherry, and accented by a spiciness that is reminiscent of cinnamon or mint. Like Cabernet Sauvignon, another complex red wine, Pinot Noir’s flavor is made of two components: those attributed to the varietal, and those from the processing.

Varietal flavors for this wine are broken into four groups: fruit, floral, spice and herbal. The fruitiness of the wine may taste or smell like cherries, strawberries, ripe tomatoes or raspberries. The floral notes may be reminiscent of violets or roses. The spiciness may taste of sassafras, cinnamon, rosemary, peppermint or caraway. The herbal flavors may be rhubarb, oregano, beets, green tomatoes, black olives or green tea. Pinot processed through the terroir method may attain flavors or aromas of mushroom, earth, truffle, barnyard, leather or meat. If barreled in light oak, it may pick up the flavors of vanilla, sweet wood or coconut. In heavy oak barrels, it may take on tones of oak, toast, smoke or tar. Pinot aged in the bottle may develop a hint of cedar or cigar box.

This red wine pairs well with many foods. Choose a meal that will show off the delicacy and texture of the wine, like grilled salmon or a good cut of roast beef. Mushroom dishes also pair favorably with Pinot Noir. Many classic French dishes like Coq au Vin and Beef Bourginon have been based on this wine. Serve Pinot with roasted lamb, pheasant or duck. It also goes well with meaty fish that has been grilled, like swordfish or shark. Keep the food rich, but simple. If you overseason the food, the wine will be overshadowed by the meal.

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