Pinot Noir is a red grape with thin skins, which gives wines that are usually paler in colour, lighter in body and softer in tannin than Cabernet Sauvignon or Shiraz. Typical flavours are red fruits such as cherry, raspberry and strawberry, and with age, earthy and savoury notes often described as mushroom or forest floor.
It is a demanding grape to grow. It prefers cooler climates and is sensitive to weather and disease, which is one reason good Pinot Noir is rarely the cheapest red on the shelf. The upside is a wine that goes with a wide range of food, including dishes that would overwhelm a lighter white and be overwhelmed by a heavy red.
The Pinot Noir category also includes Champagne and other sparkling wines in which Pinot Noir is one of the grapes, and some rosé.
Where it comes from
| Region | Typical style |
|---|---|
| Burgundy, France | Elegant, red fruit and earthy notes; named by village or vineyard, not grape |
| Central Otago, New Zealand | Ripe dark cherry, often fuller and more fruity |
| Marlborough, New Zealand | Lighter, bright red fruit |
| California and Oregon, USA | California riper and richer; Oregon often closer to Burgundy in style |
| Chile and Argentina | Fruity, often good value |
| Germany | Called Spätburgunder; lighter, fresh styles |
Red Burgundy almost never mentions the grape on the label. A bottle labelled Bourgogne Rouge, Gevrey-Chambertin or Vosne-Romanée is Pinot Noir. In most other countries, the grape is named on the front.
Pinot Noir in sparkling wine and rosé
Pinot Noir is one of the main grapes in Champagne, alongside Chardonnay and Pinot Meunier. Because the juice of most black grapes is clear, it can make white wine if the skins are removed quickly. A Champagne labelled Blanc de Noirs is made only from black grapes, usually Pinot Noir and Pinot Meunier, and tends to be fuller and rounder than one made from Chardonnay alone. Rosé Champagne and sparkling rosé often get their colour from Pinot Noir.
Still rosé made from Pinot Noir is usually pale, delicate and fresh. You will find some in the rosé wines range.
Choosing a bottle
A few pointers when comparing listings:
- Region first. If you like lighter, more savoury reds, look at Burgundy, Germany or Oregon. For riper fruit, look at Central Otago, California or Chile.
- Vintage. Most everyday Pinot Noir is best within about five years of the vintage. Some top Burgundy and New Zealand single vineyard wines are made to develop for longer.
- Single vineyard or estate wines usually cost more and reflect one site; regional blends are often more approachable when young.
- Strength. Pinot Noir from cooler regions is often around 12.5% to 13.5% ABV; warmer regions can be higher.
The guide to reading a wine label explains region names, vintages and other label terms, and the full red wines range lists every grape.
Serving
Pinot Noir shows best slightly cooler than room temperature, around 14 to 16°C. If a bottle has been in a warm room, 15 to 20 minutes in the fridge before opening helps. A glass with a wide bowl lets the aromas gather. Decanting is rarely needed for young Pinot Noir; older bottles may have a little sediment and benefit from standing upright for a day and pouring carefully.
Once opened, recork the bottle and keep it in the fridge; most red wines keep for two to three days. Take it out a little while before serving again.
Food matching
Pinot Noir’s lighter body and fresh acidity make it flexible:
- Roast chicken, duck and turkey.
- Salmon, tuna and other meaty fish.
- Mushroom dishes and risotto.
- Pork, ham and charcuterie.
- Soft cheeses such as Brie.
It is less suited to very spicy dishes or heavy, slow cooked beef, where a fuller red such as Shiraz or Malbec has more weight. The guide to choosing a red wine by grape compares them.
Common mistakes
- Serving it too warm. In a centrally heated room, Pinot Noir can taste soft and alcoholic. A short spell in the fridge brings back its freshness.
- Expecting a big, dark red. Pinot Noir is meant to be lighter in colour and body. A pale colour is normal, not a sign of a weak wine.
- Holding everyday bottles for years. Most Pinot Noir at everyday prices is made to be enjoyed young; only some top wines improve with long ageing.
- Choosing it for heavily spiced food. Strong spice can flatten its delicate fruit; a fruitier, fuller red often copes better.
Quick checklist
- Choose by region: Burgundy and Germany for lighter, savoury styles; New World for riper fruit.
- Remember that red Burgundy is Pinot Noir even when the label does not say so.
- Check the vintage; most Pinot Noir is best within a few years.
- Serve a little cool, around 14 to 16°C.
- Recork and refrigerate an opened bottle.
- Pair with poultry, salmon, mushrooms and soft cheese.
Common questions
Is Pinot Noir a dry wine?
Yes. Still red Pinot Noir is almost always dry. Its fruity flavours can make it seem sweet to some people, but it contains little or no residual sugar.
Should Pinot Noir be chilled?
Lightly. Around 14 to 16°C suits most Pinot Noir, which is cooler than a warm room. Too cold and the aromas are muted; too warm and the alcohol stands out.
What is the difference between Pinot Noir and Pinot Grigio?
They are related but different grapes. Pinot Noir is a black grape used for red wine, rosé and sparkling wine. Pinot Grigio, also called Pinot Gris, is a pink skinned grape used mainly for white wine.
