International Pinot Noir day – 18 August

Pinot Noir

Pronounced “Pea-no Nwar”

Pinot Noir originates from the Burgundy region in France, as early as ancient Roman times. It is one of the most ancient grape varieties to be cultivated for wine-making. It may be just a few generations removed from ancient wild grapes.

Pinot Noir is known as the “heart-break” grape amongst growers as it is a difficult grape to grow – it mutates easily, the thin skin of the grape is prone to viruses and it is extremely sensitive to fluctuations in temperature, soil and site.

Flavours & aromas: Due to its sensitivity to differences in climates, soil, terroir, topography and cultural nuances, Pinot Noir comes in a variety of tastes and aromas. It is a medium bodied wine, with a deep aroma of fruits and currents. It has a translucent ruby or cherry-red colour. It has a complex fruit-forward character of berries, with earth-driven layers also quite common – mushroom, leather and game-like qualities. It tends to be fruity and perfumed.

In South Africa, the better Pinot Noirs are from the Walker Bay, Stellenbosch and Paarl regions. Pinot Noirs from cooler-climate regions do very well, as the vine does not mature too early in these climates. When Pinot Noir ripens too soon, it loses its aroma and acidity.

Food & wine: Pinot Noir pairs well with light meals including salmon, duck, chicken, ham or veal. It also goes well with pasta and risotto.

Serving temperature & ageing potential: Pinot Noir is best served at a temperature between 16˚C - 18˚C. Pinot Noir can be aged for 10 years or longer.

Fun facts:

• Other varietals of the Pinot Noir vine include the Pinot Gris and Pinot Meunier.

• Pinot Noir is also known as:

• Blauburgunder (Austria)

• Burgundac (Croatia)

• Spätburgunder (Germany)

• Pinot Nero (Italy)

• Clevner (Switzerland)

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