A RED GRAPE · BURGUNDY
Pinot Noir
Silky, red fruit, earth.
What Pinot Noir tastes like
Pinot Noir is a red grape. In the glass it reads as silky, red fruit and earth. Pinot Noir is medium-bodied, with soft, moderate tannin and fresh acidity, finishing dry. A little oak is common. Its home turf, as we hold it, is Burgundy, Willamette, Sonoma Coast.
Where Pinot Noir grows
Our appellations table names Pinot Noir in 301 wine regions. The ones with the most wines in our database are Champagne (France), Chassagne-Montrachet (France), Gevrey-Chambertin (France), Vosne-Romanée (France), Nuits-Saint-Georges (France), Chambolle-Musigny (France), Burgundy (France), Sancerre (France), Volnay (France), Reims (France), Pommard (France) and Sonoma Coast (USA).
Pinot Noir is grown well beyond that list: 289 more appellations name it as a main grape, which is part of why one bottle can taste so different from the next.
How the place changes the glass
- Champagne (France): House style consistency (NV) vs vintage expression. Acid + bubble = most food-versatile category. Climate: cool continental, chalk moderates.
- Chassagne-Montrachet (France): Red: lean, mineral Pinot Noir with cherry and earth; White: crisp Chardonnay with green apple and hazelnut. Climate: cool continental, marginal ripening.
- Gevrey-Chambertin (France): Structured, mineral-edged Pinot Noir with red cherry, forest floor, and moderate tannin grip. Climate: cool continental with marginal ripening.
- Vosne-Romanée (France): Structured, elegant Pinot Noir with red cherry, violet, mineral precision, and silky tannins; balanced power and finesse. Climate: cool continental with marginal ripening.
What to eat with Pinot Noir
The classic partners are salmon, duck breast and truffle. Its acidity cuts through richness and cleans the palate between bites, so it pairs well with oily fish, creamy sauces and salty food.
Pinot Noir on menus we hold
- Tart of Morel mushroom at Restaurant de l'Hôtel de Ville: paired with Pinot Noir Domaine des Petites Planètes (2023). Light as a thought, and just as hard to put down.
- Pigeon from Bresse at Restaurant de l'Hôtel de Ville: paired with Pinot Noir (2017). Forest floor after rain, and a whisper of rose petals.
- Core fried chicken caviar at CORE by Clare Smyth: paired with Eric Rodez Pinot Noir Macération, Extra-Brut. A good chair, a clear evening, and company worth keeping.
- Mushroom pie at CORE by Clare Smyth: paired with Pinot Noir, Domaine de la Côte, Sta. Rita Hills (2023). A red-cherry sunset over a quiet vineyard.
Pinot Noir in our cellar
The appellations above account for about 29,604 Pinot Noir wines in the Sommurai database, which is how we know which regions pour it most.
Grapes to try next
If you like Pinot Noir, these red grapes are worth a glass: Cabernet Sauvignon, Syrah, Merlot, Grenache, Cabernet Franc and Tempranillo.
Quick answers
What does Pinot Noir taste like?
Pinot Noir reads as silky, red fruit and earth. Pinot Noir is medium-bodied, with soft, moderate tannin and fresh acidity, finishing dry. A little oak is common.
What food goes with Pinot Noir?
salmon, duck breast and truffle.
Where is Pinot Noir grown?
Our appellations table names Pinot Noir in 301 wine regions, including Champagne (France), Chassagne-Montrachet (France), Gevrey-Chambertin (France), Vosne-Romanée (France) and Nuits-Saint-Georges (France).
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