Pinot Noir

Pinot Noir is red wine grape variety of the species Vitis Vinifera. The name may also refer to wines created predominantly from Pinot Noir grapes.

Pinot Noir grapes are grown all around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. It's one of the France's ancient grapes dating back to the 1st century. Cistercian Monks cultivated the grape in Burgundy and many of the oldest monasteries still stand.

It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine. The grape clusters are usually small and difficult to ripen evenly. The grape itself is weak, suffering from a variet of diseases and it's genetics make it highly susceptible to mutation. Despite the difficulty in growing the grape, prices for a bottle of Pinot Noir are generally more than a similar quality red wine.

When young, wines made from Pint Noir tend to have red fruit aromas of cherries, raspberries and strawberries. As the wines age, Pinots have the potential to develop vegetal and "barnyard" aromas that can contribute to the complexity of the wine. In Burgundy, Pinot Noir is usually very herbaceous and light. Earthy aromas dominate including smells similar to a brown paper bag full of mushrooms or wet leaves. 

Pinot Noir is also used in the production of Champagne.

In addition to being used for the production of sparkling and still red wine, Pinot Noir is also sometimes used for ros`e still wines, Beaujolais Nouveau styled wines, and even vin gris white wines.

Pinot Noir wines are pale in color, translucent and their flavors are very subtle.

I do like to think of Pinot Noir as a catch all food pairing wine. It is light enough for salmon but complex enough to hold up to some richer meat including even duck.