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Pinot Noir is one of the most difficult grapes to grow and make into fine wine. It is also one of the very best when it is done properly. It has very specific requirements for its growing conditions. It needs warm days and cool nights. If Pinot Noir receives too little heat in the growing season, its wines are thin and pale. If the growing season is too warm, the wines have an overripe, cooked flavor.
Pinot Noir produces a small crop. It has low amounts of tannin and relatively high acid levels for a red grape. Pinot Noir found its fame in the Burgundy region of France where it is the primary grape used for red wines. It is also a major component in the production of most fine quality Champagne and California sparkling wines. The state of Oregon in the United States appears to be an upcoming growing area with the right conditions for Pinot Noir. Some promising wines are also starting to come out of New Zealand. It is known as Spatburgunder in Germany where the cooler climate produces wines that are crisper and lighter than elsewhere.
Strong cherry and strawberry aromas and flavors are often the most notable components in these wines. The aging potential can range from 3 to 12 years depending on the quality and style of the wine. Pinot Noir is very versatile in its ability to match up with foods. Grilled seafood is an especially good match with most wines made from Pinot Noir.
