Pinot Noir
red · Pale intensity · Light body
Sensory Profile
Appearance
Nose · Pronounced
Palate
Structure
Light
Body
High
Acidity
Low
Tannin
Dry
Sweetness
Medium
Alcohol
Long
Finish
Regions & Climate
Old World
New World
Winemaking
Fermentation
Open-top fermenters at 28-32°C; cold soak at 10-15°C for 3-7 days pre-fermentation; shorter maceration (10-18 days) than thick-skinned reds
Oak
10-18 months in French oak barriques (228L Burgundy pièce), 20-50% new for village, up to 100% for Grand Cru; restraint critical to preserve varietal purity
Key Tells
- •Pale color with high aromatic intensity — the hallmark contrast
- •Red fruit dominant (cherry, strawberry) not dark fruit
- •Low tannin but high acidity — Nebbiolo has both high
- •Earthy, forest floor tertiary notes are distinctive
- •Gamay is lighter and more banana/bubblegum on the nose
- •Cola/sassafras aroma is a prime identification factor — distinctive to Pinot Noir among its confusion set
Often Confused With
Food Pairings
Roast duck — the gold standard; acidity cuts fat, earthy notes harmonize
Coq au vin or beef bourguignon — classic Burgundian dishes
Wild mushroom risotto — earthy/forest floor notes create seamless match
Roast chicken with herbs — medium-weight, terroir-showcasing
Gruyère or Époisses cheese — Burgundian regional affinity
Modern
Serving