Pinot Noir – Plentiful Possibilities

This week, MP moves from white wines into the much mo’ manly territory of red wine.  I start with Pinot Noir, used to make the lightest wines of the three traditional red wine grape varietals we’ll report on over the next few weeks.  And just in time for Thanksgiving, as Pinot Noir (“pinot” for short, not to  be confused with its less popular cousins like Pinot Gris and Pinot Blanc) is one of the few red wines that’s not too overpowering for the turkey (or Tofurky) table.  Thought you had to bust out the big carving knife and attack the main course to be a stud on 11/27/14?  Thought you had to guzzle a dozen brewskis in front of the NFL’s triple header to be the BSD (“Big Swingin’ You-know-what”) this Thanksgiving?

Nope.  Just bring a great bottle of pinot on game day.  Pinot Noir is on a decades-long run in the U.S.  Its popularity has skyrocketed in comparison to Cabernet Sauvignon, Merlot and other red wines.  Why?  The mild, subtle flavors of many pinots are accessible to beginning red wine drinkers compared to those of stronger wines.  Think of it as your “gateway” red wine.  Also, the ladies often prefer pinot to other red wine options, so couples or mixed groups can enjoy it together.  But I’d be remiss if I didn’t cite the 2004 surprise hit movie Sideways as an important factor in pinot’s ascent.  Check out the clip below in which the movie’s main character waxes poetic about why he loves pinot so much.

Back Story.  Pinot Noir is a dark, purple-skinned grape used to make red wine.  Its best-known wines come from the Burgundy region in France, but it’s grown in many other places too.  In the U.S., great pinots are made in California’s Central Coast, Carneros, Russian River and Anderson Valley regions; as well as in Oregon’s Willamette Valley.  New Zealand’s Marlborough, Martinborough and Central Otago regions are noteworthy pinot producers.  (Side Bar/Wine Bar – In addition to being used for 100% varietal wines and red blends, Pinot Noir is one of the two traditional superstar grapes used to make Champagne and other sparkling wines, usually without imparting red color to the bubblies because the red grape skins are not allowed to remain in contact with the fruit and juice during fermentation, so no red color bleeds off into the wine.)

Flavor Profile.  Pinot Noir has over 200 different clones, far more than any other varietal.  So pinots range from the very light-bodied to the medium- or full-bodied.  (Side Bar/Wine Bar – clones of winemaking grapes share genetic materials but are not identical.)  Bright fresh fruit notes, especially cherry, typify younger-drinking pinots, while aged Pinots may be more oak-influenced or exhibit smoky and/or leathery characteristics.  For Thanksgiving, I recommend choosing a complex, medium-bodied pinot to complement the wide range of flavors in turkey, ham, protein alternatives and side dishes.

Food Pairings.  With its nuances and relatively high acidity, Pinot Noir is more versatile than any other red grape varietal for food pairing.  It goes well with casual dishes like pizza and pasta; pairs beautifully with duck and salmon; and can go up the ladder to lighter grilled meat dishes, especially pork and lamb.  Portobello mushrooms – in pasta, in risotto or simply grilled, are fantastic with pinot.

Price.  Pinot Noir, best when yields per acre are low, is difficult to cultivate in the vineyard and even harder to work with in the tank room.  Accordingly, it’s more expensive than many other wines.  Finding a good pinot in the wine shop or market for under $25 is challenging.  Elite, collectible Burgundies can go for well over $1000 per bottle.  Finally, most restaurants offer several pinots by the glass and more by the bottle – at the usual mark-ups.

Happy Thanksgiving, almost!

by ManPossible

Photos used under Creative Commons from Jim Fischer