Pinot Noir
Tasting Notes
Pinot Noir originated in the Burgundy region of France. The grape has been cultivated for over two thousand years with the Cistercian monks playing a pivotal role in its cultivation. Despite its thin skin and susceptibility to disease, Pinot Noir has become a global favorite capable of expressing terroir more transparently than almost any other red grape.
🎯 Overall Character - Pinot Noir is best described as aromatic, silky and with elegant mouthfeel. It has soft tannins that don’t dry the palate and the it’s high acidity gives it lift and food friendliness. Red‑fruited and earthy, It is one of the most expressive and food‑friendly red wines on the planet.
🍒 On the Nose (Aromatics) - Pinot Noir shows a signature mix of bright red fruit, floral notes, and earthy complexity. Notes of cherry, raspberry, strawberry, hibiscus, rose, violet, mushroom, forest floor, wet leaves and when oak aged, vanilla, clove, and smoke.
🍷 On the Palate - Dry, light to medium bodied, low tannin (silky, soft), and medium to high acidity. Alcohol by Volume (ABV) is typically 12-14%. Flavours include, red cherry, raspberry, cranberry, pomegranate, earth, mushroom, and forest floor. Vanilla and baking spice also present if oak aged. With age, the wine may develop flavours mushroom, tea leaf, forest floor and leather.
🌍 Regional Style Differences
Burgundy (France) - earthy, mineral, floral, with subtle red fruit.
California - riper, fruit‑forward, more oak influence and plush texture.
Oregon- bright acidity, red berry purity, balanced earth and fruit.
New Zealand - vibrant cherry, spice and floral lift.
🕰️ Aging Profile - Pinot Noir typically age 3-5 years. Top examples can age 5-10 years.
Food Pairing
Pinot Noir is one of the most food‑friendly red wines in the world. Its light–medium body, bright acidity, soft tannins, and red‑fruit + earthy flavors make it incredibly versatile. Pinot Noir pairs beautifully with mushrooms, poultry, pork, salmon, herb‑driven dishes, and even dark chocolate.
🍄 1. Mushroom‑Driven Dishes (Top Pairing) - Pinot Noir’s earthy notes (mushroom, forest floor, tea leaf) make this its signature match. Pairs best with mushroom risotto, mushroom pizza, mushroom‑based sauces and truffle dishes.
Pinot Noir’s umami and earthiness mirror mushroom flavors perfectly.
🍗 2. Poultry (Especially Roast Chicken & Duck) - Pinot Noir’s acidity and soft tannins complement richer poultry without overpowering it. Pairs nicely with rotisserie chicken, roast chicken with herbs, duck breast or confit and turkey (especially dark meat). The wine’s red fruit and acidity brighten savory poultry flavors.
🐟 3. Salmon & Rich Seafood - One of the rare red wines that pairs beautifully with fish. Pairs well with grilled salmon, seared tuna and cedar‑plank salmon. Pinot Noir’s low tannin and bright acidity don’t clash with fish oils, unlike heavier reds.
🐖 4. Pork Dishes - Pinot Noir’s cherry and cranberry notes complement pork’s sweetness. Pairs well with pork tenderloin, pork chops with herbs, Bacon‑driven dishes, and charcuterie boards. The wine’s acidity cuts through fat, while fruit notes enhance pork’s natural sweetness.
Mushroom Risotto
Rotisserie Chicken
Grilled Salmon
Pork Tenderloin