Pinot Noir is the light, elegant red that wine lovers obsess over. It’s thin-skinned and fussy to grow, so good Pinot costs more than most grapes. In return you get a silky, low-tannin red with bright acidity and aromas of cherry, raspberry and earth.
Best food with Pinot Noir
PoultryDuck
Pinot Noir · Red Bordeaux blend · Nebbiolo (Barolo)
PoultryThanksgiving turkey
Pinot Noir · Gamay (Beaujolais) · Riesling
VegetarianMushroom risotto
Pinot Noir · Nebbiolo (Barolo) · Chardonnay
PoultryRoast chicken
Chardonnay · Pinot Noir · Gamay (Beaujolais)
MeatHam
Riesling · Pinot Noir · Gamay (Beaujolais)
How it tastes
Red cherry, raspberry and cranberry, with savory notes of mushroom, forest floor and baking spice. Burgundy is earthier and lighter; California is riper; Oregon sits between.
Why it’s so food-friendly
Low tannin and high acidity make Pinot one of the few reds that works with fish, especially salmon and tuna. It’s also the safest single bottle for a Thanksgiving table, because it suits turkey, stuffing and cranberry sauce at once.
Buying tips
- Under $20: Chile, New Zealand, Germany (Spätburgunder), California’s Central Coast.
- Sweet spot ($25-$40): Willamette Valley, Sonoma Coast, Bourgogne Rouge from a good producer.
- Splurge: village or premier cru Burgundy.
Serving
Serve cool (around 55-60°F) in a wide bowl that gathers the aromas.
Where it’s grown
Tasted Pinot Noir?
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If you like Pinot Noir, try…
Light-bodied redGamay (Beaujolais)
raspberry · cherry · banana (Nouveau) · violet · pepper
Medium-bodied redGrenache (Garnacha)
strawberry · raspberry · white pepper · orange peel · dried herbs
Medium-bodied redBarbera
sour cherry · plum · licorice · dried herbs · black pepper
Full-bodied redNebbiolo (Barolo)
sour cherry · rose · tar · licorice · dried herbs