Pinot Noir

In a sense, it is the Mae West of the famille Pinot. When it's good, it's very, very good. But when it's bad, it's as bad as bad gets.

 

Pinot Noir mutates capriciously. Over 230 strains exist and some are polar opposites. It benefits from long, slow ripening and its winemaker must babysit it, in both the vineyard and in the winery. It is the wine world's most demanding wine grape.

But all who work with it succumb to pinot envy because no other wine displays Pinot Noir's combination of power and tenderness; Power being persistence of flavor and aroma along with waves of fruit and tenderness being subtle tannins and a voluptuous, silken texture.

 

Pinot Noir is also cited as the candidate for the world's most food-friendly wine. For instance, it is the classic "red wine with fish," as anyone who has enjoyed grilled salmon with Pinot Noir can say.

 

Making Pinot Noir Into Wine

 

To make it into a wine, it's rather startling how many decisions winemakers must make about making Pinot Noir. In the vineyard, they need to decide what sort of trellis system supports the vines; how much water to give them; the picking date for the harvest and more.

 

Then in the winery, they need to determine whether the grapes are fermented as whole berries, with or without their stems, or perhaps as clusters of grapes; whether to use indigenous or added yeasts and, if the latter, what strain; whether the pre-fermentation maceration (if there is one) is cool or warm; how high the temperature goes during the main fermentation; and so on.

So why all the fuss?

 

Three answers: (1) Pinot Noir is notoriously difficult to make and requires constant attention from bud break to bottle; (2) unlike most grapes turned to wine, Pinot Noir is wholly a creature of the various choices made for it; (3) it can taste so delicious that it makes all fusses spent on it worth the while.

 

It was long thought that the best Pinot Noir required a cool climate, as in Burgundy. This was a consequence of the thinking that the best Pinot Noir was solely Burgundian. But warmer climates—Margaret River in Australia, for example, or much of California—make compelling Pinot Noir. It is not usually Burgundian in style, but it is often delicious.

 

That said, many terrific Pinot Noirs come from the cooler vine growing districts of Oregon, the Russian River Valley, Carneros, Santa Barbara and New Zealand; not to say Champagne, where even more of it grows than in Burgundy and where it is the foundation for most of the sparkling wine made there.

 

But, about Pinot Noir, the Burgundians will have the upper hand always. For they claim, in fact, that they do not grow Pinot Noir; they merely use Pinot Noir as the vehicle to communicate the voice of individual terroirs.

 

And perhaps that is the point. More so than any other wine grape, Pinot Noir translates where it grows—its vineyard’s soil, climate and location—into what writer Matt Kramer coins "somewhereness," the unique voice of a place.

For years, wine drinkers have debated whether Pinot Noir is best drunk young or aged, Save for lesser wines, the truth is at both times. Almost all Pinot Noir is delicious young, but it goes through an awkward period before its maturity (10 years or more). Open new vintages early, enjoy them and if they merit it keep them for 6-8 years more before going at them again.

 

Pinot Noir is described as tasting like strawberries, black cherries, leather, game, mushrooms, spice and humus. Some simple, straightforward, well-priced Pinot Noirs do taste like strawberries, but for most Pinot Noir, aromas and tastes vary fairly widely.

With food, Pinot Noir is extraordinarily flexible. Of course, classic Burgundian fare such as coq au vin, chicken with tarragon and boeuf bourguignon work perfectly. A cult, it sometimes seems, matches Oregon Pinot Noir with salmon and nothing else.

 

Many Burgundian cheeses—L’Epoisses, Ami du Chambertin, Langres, Aisy Cendre—are delicious with Pinot Noir, as is the family of triple creams (Pierre Robert, Brillat-Savarin).