The grape variety of red Burgundy and, like the Nebbiolo grape although to a far less sensitive degree, very particular about the soil and climate iin which it will thrive.
Characteristics: The very best Burgundies from the best vintages need several years to begin to reveal their greatest character. When young the wines are full, the tannins sometimes aggressive, the acidity high and the fruit very much primary. When fully mature the wines will have developed secondary aromas of game and damp autumnal woods and the fruit will have added complex layers of spices and opulence. These can be very much wines to savour slowly and usually best combined with richly flavoured foods or ripe cheeses which assist in drawing out the heady fruitiness within the wines. Not all Pinot Noir warrants ageing; lighter wines from some of the lesser known burgundian villages are usually at their best within 2 to 5 years depending on their provenance. The same applies to the vast majority of Pinot Noirs from the New World.
Where is it found?: Throughout Burgundy with the greatest wines coming from the Côtes de Beaune and Côtes de Nuits. It also pops up in smaller parcels in the Languédoc and in the northern towns of the Yonne department in the likes of Irancy.
Wines associated: Burgundy, Australia, California, New Zealand
Food matches: Very ripe, creamy cheeses. Game, Lamb (no mint sauce please!). Boeuf Bourgignon.
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