Pinot Noir

\Pee-noe-Nwahr\ (French) In 1728, the priest Claude Arnoux wrote of Pinot Noir, “It has sweet vapors… it is drunk in two ways, through the nose and through the mouth, either at the same time or separately.”

What was true then is still true today. A good bottle of Pinot Noir has some of the headiest aromas and the liveliest flavors of any wine.

The delicate vine, one of the oldest French varietals, was named by the noble Pinot family after the pinecone shape of the grape bunches. Pinot has been cultivated continuously in Burgundy, France, since the 1st century AD. One legend has it arriving in Burgundy via the Aedui from their invasions of Lombardy and Italy. Another legend has it arriving via the Romans. Others say the Romans arrived to find Pinot already established in the region.

Wherever it came from it's hard to get a consistent, great Pinot, in large part because the vine is genetically unstable. A parent plant can produce a plant with wildly different berry size and shape and even flavor. Cabernet Sauvignon has 12 genetically individual clones but Pinot Noir has up to 1,000 possible clones. Further, the grape doesn’t produce very heavily and spring frosts can be lethal. It is also highly susceptible to hot weather damage, which can burn the grape skins. Rot is a constant threat.

Despite all the pitfalls, however, the wine this vine is capable of producing is nothing short of astonishing. The popularity of Pinot Noir in the U.S. has grown slowly but steadily over the past 10 years, as its unique flavors and textures make it very “food friendly.” Rich foods like salmon, duck, and ribs taste especially good. Its smoky quality pairs nicely with grilled meats and wild game such as pheasant.

Pinot Noir evolves as it matures. A young wine will deliver fruit flavors of cherry, plum, raspberry and strawberry. With time, more complex flavors emerge, often displaying tastes of chocolate, earthiness, smoke and truffles.