{"id":6741,"date":"2021-01-19T03:07:49","date_gmt":"2021-01-19T08:07:49","guid":{"rendered":"https:\/\/wine365.com\/?p=6741"},"modified":"2021-01-15T13:11:02","modified_gmt":"2021-01-15T18:11:02","slug":"pinot-noir-in-the-world","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/pinot-noir-in-the-world\/","title":{"rendered":"Pinot Noir in France and the World"},"content":{"rendered":"\t\t
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This is an excerpt from the book Red Wine: The Comprehensive Guide To The 50 Essential Varieties & Styles<\/a> by Kevin Zraly, Mike DeSimone & Jeff Jenssen, Sterling Epicure, 2017.<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Some writers have observed that older wine lovers drink regions, such as Bordeaux, Burgundy, and Rioja, while younger folks drink varieties, such as Cabernet Sauvignon, Merlot, and Pinot Noir. <\/span>This trend has helped spur Pinot Noir\u2019s popularit<\/strong>y, which in turn has placed much of the really good stuff beyond the financial reach of many people. Its prices now rival those of Cabernet Sauvignon in fine restaurants and at auction, an unimaginable development just twenty years ago. Many excellent bottles cost less than $20, but some Burgundy Grand Crus, such as E\u0301che\u0301zeaux, Romane\u0301e-Conti, and La Ta\u0302che, commonly fetch more than $2,000 <\/span>per bottle<\/em>. As demand continues rising in China, prices will soar even higher, which will inflate sticker prices on Burgundian Pinot Noir across the board.<\/span><\/p>

Due to its soft tannins and bright acidity, Pinot Noir has the reputation of being a red wine for white-wine drinkers<\/strong>\u2014 which makes sense when you consider that Pinot Noir is one of the three grapes allowed in Champagne. In fact, a blanc de noirs Champagne consists entirely of Pinot Noir; minimal skin contact creates a wine with no red color whatsoever, which raises an interesting point: All Pinot varieties\u2014Noir, Gris, Grigio, Blanc\u2014are color-mutations of the same variety.<\/strong> But what a difference those mutations make! Can you think of two more diametrically opposed wines than an elegant, well-made Pinot Noir and a blindingly sweet, citrusy Pinot Grigio?<\/p>

\"Pinot
Pinot Noir Grapes. Photo: Bodega Chacra<\/figcaption><\/figure>

Pinot Noir may be more difficult to grow than varieties such as Cabernet Sauvignon and Syrah, but that hasn\u2019t stopped it from spreading throughout the world and becoming one of the most sought varieties in wine shops and restaurants across the globe<\/strong>. Outside Burgundy, it grows in Champagne, Pays d\u2019Oc, Jura, the Loire Valley, and Alsace. Beyond France, it has grown throughout Europe\u2014particularly in Germany, Austria, Switzerland, and Italy\u2014for centuries. Today growers also cultivate it in Canada, Brazil, Spain, Slovenia, Hungary, Romania, and Moldova.<\/p>

Food Pairings<\/span>:<\/strong> Duck and Pinot Noir are one of the world\u2019s great pairings. Grab a decent bottle on the way to your favorite Chinese BYOB and enjoy it with Peking or tea-smoked duck<\/strong>. A good Pinot Noir should be light enough to drink with fish, so open a bottle the next time you\u2019re eating tuna, grilled salmon, or even lobster with melted butter.<\/p>

In The Glass<\/span>:<\/strong> Pinot Noir can vary stylistically from elegant to highly extracted<\/strong>. Softer Pinot Noirs from cold-weather regions, such as Burgundy, northern Sonoma, and New Zealand, offer flavors of cherry, chocolate, and orange peel. You\u2019ll find intense flavors of blackberry, coffee, and green bell pepper in Pinot Noir from hotter, drier climates, such as California\u2019s Central Coast or France\u2019s Pays d\u2019Oc.<\/p>

You Should Know<\/span>: <\/strong>Not all French Pinot Noirs are created equal. Some producers who own or source from vineyards in Burgundy also bottle Pinot Noir from Pays d\u2019Oc, a large region spread across southern France. If the price tag seems too good to be true, check the appellation on the label<\/strong>. You can find a decent bottle of Pays d\u2019Oc Pinot Noir, but it will exhibit less complexity than a wine labeled \u201cBourgogne<\/p>

Other Notable Countries for Pinot Noir<\/h1>

ARGENTINA<\/h2>

The new star of the south, Pinot Noir flourished for many years in the Mendoza<\/a> region, where producers often used it to make white and rose\u0301 sparkling wines. More than 4,000 acres of Pinot Noir grow in Argentina\u2014a small fraction of total vine- yard land\u2014but old bush-vine Pinot Noir from Neuque\u0301n and Ri\u0301o Negro in Patagonia are producing premium reds<\/strong>. Color ranges from medium to deep red, and strong acidity balances the grape\u2019s typical flavor profile of cherry and chocolate.<\/p>

IN HIS OWN WORDS<\/h3>

\u201cPinot Noir can be considered by some as \u2018king of all grapes.\u2019 Pinot Noir is probably one of the most transparent grapes, as it gives back what it finds in the soils and microclimates of where it is planted. The ones I drink convey incredible elegance, purity, minerality, and balance. It is a very delicate and subtle variety, which provides the most ethereal experience.\u201d<\/p>

\u2014Piero Incisa della Rocchetta<\/a>, owner, Bodega Chacra<\/a><\/em><\/strong><\/p>

\"Chacra
Chacra vineyards in Argentina<\/figcaption><\/figure>

AUSTRALIA<\/h2>

Pinot Noir\u2019s best successes in Australia, where it covers more than 12,000 acres, rely on cool climates. The finest examples come from Adelaide Hills, Geelong, Great Southern, Margaret River, Mornington Peninsula, Gippsland, Macedon Ranges, Yarra Valley, and Tasmania. The berries grow very dark on the vine, but the resulting wine usually appears light red to ruby in color. Anticipate tastes of blackberry, cherry, chocolate, coffee, light spice, and orange zest. Age wonderfully benefits Australian Pinot Noirs<\/strong> in a couple of ways: More-mature vines yield wines with increased depth and complexity, and aging in barrel and bottle adds notes of vanilla and Mediterranean herbs.<\/p>

CHILE<\/h2>

About 6,500 acres of Pinot Noir flourish in the colder climates in the north and south of Chile, such as in Casablanca, San Antonio, and Bi\u0301o Bi\u0301o. The severe, sun-filled days of a Chilean summer make for ruby-colored wines. This depth of color often belies the delicate elegance of a well-crafted Pinot Noir<\/strong>, which here has a palate of black cherry and lightly stewed plum balanced by soft chocolate notes and refreshing acidity. Many Chilean winemakers hang their hats on Carme\u0301ne\u0300re and Cabernet Sauvignon, but Pinot Noir could turn out to be Chile\u2019s little grape that could.<\/p>

CHINA<\/h2>

As the red wine craze continues in China and vineyard acreage grows, Pinot Noir from the Red Dragon will become an increasingly hot commodity<\/strong>. Pinot Noir grows in small but notable amounts throughout the country, including Shaanxi and Tianjin; the northeast provinces of Beijing, Hebei, and Shandong; and the northwest provinces of Xinjiang, Gansu, and Ningxia.<\/p>

GERMANY<\/h2>

If you think of Germany exclusively as white wine territory, think again. The grape known here as Spa\u0308tburgunder (SHPATE-boor-GOON-dehr) grows so widely here that Germany ranks as the world\u2019s third largest producer of Pinot Noir, behind France and America.<\/strong> Throughout the 1970s, producers sacrificed quality on the altar of quantity, but a handful of winemakers saw Pinot\u2019s potential in the late 1980s and reversed that trend. Thanks to them, Pinot Noir acreage doubled here between 1990 and 2010. Most of this wine remains within Germany\u2019s borders for domestic consumption, though, making these desirable bottles difficult to find on the international market. The best regions for Spa\u0308tburgunder are Ahr, Baden, Franken, Pfalz, and Wu\u0308rttemberg. German Pinot Noir has a floral aroma and flavors of tart cherry and mocha with earthy and savory notes.<\/p>

ITALY<\/h2>

Known as Pinot Nero here, Pinot Noir flourishes in the cooler north of the country, especially Trentino, Alto Adige, Friuli, Lombardy, and the Tyrol. A good portion of it goes into sparkling wines<\/strong>, such as Franciacorta, but you can find a decent amount of good Italian Pinot Noir. The best versions hail from Alto Adige, but a few producers in Friuli and Lombardy do it right as well.<\/p>

NEW ZEALAND<\/h2>

During the last fifteen years, plantings of Pinot Noir have increased almost nine-fold. More than 12,000 acres of it account for 15 percent of the country\u2019s vineyard land, making it New Zealand\u2019s most widely planted red grape.<\/strong> About a quarter of it goes into sparkling wine, and the rest into still wine. Central Otago Pinot Noir has everybody talking\u2014and it grows there in nearly equal amounts as in Hawke\u2019s Bay\u2014but you can find almost half of the total acreage in Marlborough. Smaller amounts grow in Wairarapa, Gisborne, Nelson, and Waipara.<\/p>

Dark purple berries produce light red or ruby wines. The maritime climate, dry summers, and cool nights help create flavors of cherry, blackberry, espresso, and orange blossom, though each region has distinct characteristics. Central Otago Pinot Noir exhibits rich herbal notes, bright berry flavors, and a strong tannic structure. Wairarapa showcases the variety\u2019s denser, more full-bodied style. Both Marlborough and Nelson produce a version with full fruit and tight tannins. Waipara runs toward pepper and spice.<\/p>

SOUTH AFRICA<\/h2>

Producers here commonly use Pinot Noir in sparkling Cap Classique<\/strong> wines, but more vintners are bottling it as a single varietal. It grows in small amounts throughout various areas, the majority in Stellenbosch. Walker Bay Pinot Noir is stirring up interest as well. The berries are dark purple, but the wine often appears ruby or black cherry red. Expect cherry on the nose and palate too, as well as blackberry, chocolate, coffee, and citrus zest.<\/p>

SWITZERLAND<\/h2>

Unless you live or lived in Switzerland, you\u2019re probably unfamiliar with Swiss wine. Unlike their watches and chocolate, the Swiss wisely keep their wine to themselves<\/strong>. The most widely cultivated red wine grape in the country, Pinot Noir here is called Blauburgunder (BLAHW-boor-GOON-dehr<\/em>). The majority grows in the Valais region, in the far north reaches of the Rho\u0302ne Valley, but you can find it near Zu\u0308rich and Graubu\u0308nden as well. Swiss Pinot Noir has an intense, fruity bouquet with a restrained elegance on the palate.<\/p>

USA: CALIFORNIA<\/h2>

The Golden State has more than 40,000 acres of Pinot Noir vines\u2014a serious expansion from the 25,000 here in 2004. Sonoma alone contains 12,000 acres, and Monterey and Santa Barbara also boast significant plantings. The trend toward lighter, higher-acid, food-friendly wines has helped drive the variety\u2019s popularity here.<\/p>

The best versions come from cool climates<\/strong>. The Sonoma Coast produces a large amount of high-quality, small-batch Pinot Noir that offers flavors of cherry, chocolate, coffee, light spice, and orange zest. Aging in barrel and bottle adds flavors of vanilla and Mediterranean herbs. Once called the coldest region in California, Carneros has been prime Pinot territory for many years. The style here tastes somewhat juicy, with flavors of raspberry and strawberry and touches of vanilla and orange peel. The Russian River Valley\u2014in the far northwest of the Sonoma Coast and farther north in Mendocino County\u2019s Anderson Valley\u2014produces the most elegant California Pinot Noir. In addition to cherry and chocolate, flavors include raspberry, violet, and perhaps soft touches of mint. For more intensity, head south to the Santa Lucia Highlands, where the deeply colored Pinot Noir bears flavors of blackberry, anise, and truffle. In Santa Barbara County, Sta. Rita Hills offers Pinot Noir of equal intensity and structure along with flavors of black plum, lingonberry, and mocha. Many California wineries that specialize in Pinot Noir produce multiple bottlings each season using grapes from single AVAs or even single-vineyard sites.<\/p>

California Pinot Noir also goes into traditional-method sparkling wines.<\/p>

USA: NEW YORK<\/h2>

Pinot Noir tends to do best in the cooler climates of the Finger Lakes AVA, but it also does well in the altitude of the Hudson Valley and the sea-cooled North Fork of Long Island. Hotter years produce more concentrated fruit flavors, while moderate summers can make for elegant, restrained wines.<\/strong> Expect the typical flavors of freshly picked cherry, black cherry, and a hint of cranberry. Secondary aromas and flavors include coffee, mocha, oolong tea, and a touch of forest floor.<\/p>

USA: OREGON<\/h2>

Connoisseurs dare compare only Oregon Pinot Noirs with those from Burgundy. Consider the amount of Burgundian investment<\/a> in Oregon<\/strong>, and you\u2019ll understand why. Burgundy\u2019s Drouhin family has had a winery here since shortly after the Willamette (\u201cIt\u2019s will-AM-it<\/em>, damnit!\u201d) Valley achieved AVA status in 1983. Burgundy stalwart Maison Louis Jadot released Resonance, its first wine from Oregon, in 2016. The Willamette Valley grows three-quarters of all the grapes in the state, and Pinot Noir shines as its bestseller. Each July, the International Pinot Noir Celebration, a festival extolling the virtues of the grape, takes place in the Willamette Valley. The region is so Pinot Noir\u2013specific that officials have carved it into six sub-AVAs: Chehalem Mountains, Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge, and Yamhill-Carlton District. Even California wineries are joining the action. Some are trucking grapes from Oregon and making good Pinot Noirs at their own facilities. Expect flavors of black cherry, cranberry, black tea, mocha, and a hint of mushroom or truffle in Oregonian Pinot Noir.<\/p>

IN HIS OWN WORDS<\/h3>

\u201cThe Pinot Noir grape grows well in the Willamette Valley due to the overall cool climate along with the dramatic change of temperature between day and night during growing season. We are enjoying the intensity, volume, and nice precision that we taste within our wines.\u201d<\/p>

\u2014Thibault Gagey, head of operations, Re\u0301sonance Vineyard and Winery<\/a><\/em><\/strong><\/p>

\"Thibault
Thibault Gagey, Head of Operations, and Jacques Lardi\u00e8re, Winemaker for Resonance<\/figcaption><\/figure>

Reprinted with permission from Red Wine: The Comprehensive Guide To The 50 Essential Varieties & Styles <\/em><\/a>by Kevin Zraly, Mike DeSimone & Jeff Jenssen, Sterling Epicure, 2017.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

This is an excerpt from the book\u00a0Red Wine: The Comprehensive Guide To The 50 Essential Varieties & Styles\u00a0by Kevin Zraly, Mike DeSimone & Jeff Jenssen, Sterling Epicure, 2017. Some writers have observed that older wine lovers drink regions, such as Bordeaux, Burgundy, and Rioja, while younger folks drink varieties, such as Cabernet Sauvignon, Merlot, and<\/p>\n","protected":false},"author":33,"featured_media":6743,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[14,108,106],"class_list":{"0":"post-6741","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-wine-grapes","8":"tag-grapes","9":"tag-home","10":"tag-pinot-noir"},"yoast_head":"\nPinot Noir in France and the World - Wine 365<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pinot Noir in France and the World - Wine 365\" \/>\n<meta property=\"og:description\" content=\"This is an excerpt from the book\u00a0Red Wine: The Comprehensive Guide To The 50 Essential Varieties & Styles\u00a0by Kevin Zraly, Mike DeSimone & Jeff Jenssen, Sterling Epicure, 2017. 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