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Red grape

Pinot Noir

Also known as Pinot Nero · Blauer Spätburgunder · Blauer Burgunder · Modri Pinot · Spätburgunder

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A red variety capable of aromatic detail without deep colour. Red fruit, flowers and savoury development are useful reference points, but Pinot Noir can also be dark-fruited, tannic or powerful in particular sites and cellar styles.

Three clues to explore

01

Red-fruit detail

02

Usually restrained tannin

03

Pale colour need not mean low flavour

Aromatic palette

CherryRaspberryStrawberryMushroomForest floorBlack teaViolet

Read the structure.

acidityMedium – High
LowHigh
tanninMedium-low – Medium
LowHigh
bodyLight – Medium-full
LightFull
alcoholMedium – High
LowHigh

What could you confuse it with?

Gamay, Nebbiolo and lighter Grenache can overlap. Look at the acid-tannin relationship; fine texture or earthiness cannot identify a country.

Origins & family

Origin

Burgundy, France.

In the vineyard

Early development and sensitivity to heat, rot and other diseases demand careful site and canopy management. Berry shrivelling can occur rapidly when fruit becomes overripe.

Growing season

Early budbreak and ripening favour cool or temperate sites. Heat can accelerate sugar accumulation and shrivelling.

Vineyard sensitivities

Thin-skinned, compact fruit is vulnerable to grey rot; downy mildew is also important.

Site & soils

Clay-limestone is a classic Burgundian setting. Moderate fertility and limited vigour help retain definition; excessive heat can shorten ripening.

Regional expressions

France

Côte d’Or, Bourgogne

Red or dark fruit with site, vintage and élevage shaping perfume and savoury development.

Structure

Light-medium to full, with variable tannin; substantial wines can still be pale.

At the table

14–16°C; compare similar age and oak influence.

Explore Côte d’Or, Bourgogne

Cellar & service

Winemaking & development

Whole clusters, maceration length and extraction alter perfume and tannin. Oak adds its own spices; pale colour does not mean weak flavour. The variety also makes important sparkling base wines.

Service & ageing

14–16°C is a useful starting point, with a broad bowl for aroma. Decant youthful structured wines selectively and handle mature bottles gently.

Pairing logic

Duck, roast chicken, salmon, mushrooms and lighter game are flexible matches. Match the sauce and concentration, not only the protein.

Practice

Practise this grape