Contents
Pinot Noir wine is associated both with the luxurious feasts of high society and the cheerful bohemia drinking parties: the price range for a bottle of this drink can reach several hundred euros. Light red wine with a delicate, changeable taste is equally welcome at a cocktail party, at a gala dinner, and at a family dinner.
Pinot Noir grapes are often used as a raw material for champagne, but this variety is famous not only for its involvement in the most popular sparkling wine in the world. Pinot Noir is a jealous and capricious grape, actually unsuitable for blending (mixing) with other varieties.
Historical information
The name Pinot noir is translated from French as “black cone” – indeed, dense cone-shaped clusters, consisting of small strong dark blue berries, resemble pine cones.
There are several versions of the origin of Pinot noir. This wine is very ancient, known to the Romans, Phocians and Persians. Pinot Noir is believed to be a direct descendant of Vitis Sylvestris and the ancestor of at least 16 modern varieties, including Chardonnay, Aligote and others.
The French are sure that Pinot noir is originally Burgundy wine, and indignantly reject any other hypotheses. Indeed, in the XNUMXth century, it was in Burgundy that the Morillon Noir variety was cultivated, and a thousand years later, a direct mention of Pinot Noir was already recorded in monastic documents. Then, in the XIV century, the Duke of Burgundy, Philip the Bold, ordered to cut down the vineyards of Gamay – a rustic and unpretentious variety that is equally popular among peasants and nobles, in order to plant the vacant territories with Pinot Noir grapes.
Map
Pinot noir is a fastidious variety that produces a poor harvest. These berries are easily infected with grape diseases, a thin skin can become covered with gray rot. The vineyard itself likes a cool climate and prefers moderately dry calcareous soils. Any change in the weather can cause a sharp deterioration in the taste of wine, Pinot noir does not tolerate frosts, rains, too hot days, strong winds.
In addition to France, this grape is also grown in other European countries, Ukraine, USA, Japan, New Zealand. Often, the already not plentiful harvest has to be artificially thinned out in order to provide the remaining berries with optimal conditions.
This variety has spawned many clones, mutations and “chimeras”: Pinot Blanc, Pinot Gris, and even Pinot Red Velvet. In France alone, more than 50 clones of Pinot Noir are officially recognized, researchers find it difficult to determine with absolute certainty which of the varieties was the ancestor of the others.
Features of production technology
Pinot noir is one of the most vulnerable wines. Even impeccable adherence to proven production technology and compliance with reference weather conditions do not guarantee that the drink will turn out to be excellent.
The Pinot Noir variety is low-extractive, which means that even the most skilled winemaker will not be able to get a rich ruby color with rich palette modulations from this grape. At best, it will be a translucent drink with a low content of coloring substances.
Manufacturers go to incredible tricks to give the wine at least some color. Infusion on the pulp, pizhazh (immersion of the “cap” of pulp and skin, which is formed on the surface of the fermenting wort, deep into), delestage (pouring the wort from the lower tap of the fermentation tank to the “cap” from above), aging in oak barrels, this is not a complete list coloring methods used.
The taste of Pinot Noir wines
Although winemakers say that “God created Cabernet Sauvignon, and the Devil created Pinot Noir” (hinting by this how difficult it is to care for a pampered variety), sommeliers and connoisseurs from all over the world love this wine for its unique complex taste.
Organoleptic properties never repeat: even two sips from one glass will have a completely different flavor, not to mention two bottles or even neighboring vines.
In a young wine, notes of red berries are felt: cherries, strawberries, raspberries. The aged drink acquires a more mature aroma, in which there are smells of the autumn forest and wet earth. In the aftertaste, flowers and berries appear again – this time, blackcurrant, plum, violets.
Pinot Noir ages unevenly, with many dumb phases – periods when the wine loses its palatability and becomes worse than it was a few months ago. The problem is that these periods cannot be calculated in advance, so storing Pinot Noir is a lottery: opening a bottle of aged alcohol, the owner does not know whether he will enjoy a delicious drink or will have to be satisfied with ordinary wine without frills.
In warm countries, Pinot Noir additionally acquires a jammy, slightly dried flavor, becomes sweeter. However, it is impossible to fully describe the taste of this masterful wine: each appellation, each individual tree grows its own Pinot Noir with unique nuances and accents, ranging from sugary candy to thick chocolate.
National characteristics
The organoleptic quality of wine also depends on the country of origin. This is due to climatic conditions and different methods of working with grapes.
- France (mainly Burgundy). Very complex, whimsical taste. With the same probability, you can find both “floral” Pinot Noir (with aromas of roses and fruits), and “rural” (with the smells of a barnyard and fresh hay), for an amateur.
- New Zealand. In the “New World” Pinot Noir is simpler, without farmer aromas. At the same time, the taste is quite complex.
- USA. Among the American states, Oregon has achieved the greatest success in the production of Pinot Noir. Local wines have adapted to the open character of the Americans, but retained the French mannerism. Rich, juicy, full flavor. Connoisseurs also recommend Californian Pinot Noir: waves of different flavors follow each other to leave a short pleasant aftertaste and impressions, like after watching a movie with a famously twisted plot.
- SOUTH AFRICA. Taste of jam and preserves.
- Germany. At first, the cold and austere taste reveals itself in a surprisingly light and airy bouquet.
- Chile. Exotic and not at all expensive Pinot Noir: with menthol, chocolate, spices.
How to choose Pinot Noir wine
According to experts, the choice of these wines for a non-professional is almost always a lottery. In this case, you must either have a sommelier friend, or buy wine at the place of its production, focusing on the above national taste characteristics.
How to drink Pinot Noir
This light, spicy wine with a refreshing fruity-mineral taste goes well with dense and heavy foods: lamb, fatty meat dishes, fish, pasta, hearty pies. Expensive drinks can be eaten with tender pies, dietary meat, poultry.
In order for the wine to fully open, the bottle should be opened half an hour or an hour before serving – this way fruit, forest, and “animal” aromas will be clearly felt in the glass (the so-called smell of “beaten game”, one of the indispensable components of the Pinot Noir bouquet ). Serving temperature is 14-17°C.