Pinot noir grapes at Santenay, in Burgundy As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine. When young, wines made from pinot noir tend to have red fruit aromas of cherries, raspberries, and strawberries. The thin skins and low levels of phenolic compounds lend pinot to producing mostly lightly colored, medium-bodied and low- tannin wines that can often go through phases of uneven and unpredictable aging. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. Pinot noir is a difficult variety to cultivate and transform into wine. Pinot noir is the most planted varietal (38%) used in sparkling wine production in Champagne and other wine regions. Regions that have gained a reputation for red pinot noir wines include the Willamette Valley of Oregon the Carneros, Central Coast, Sonoma Coast, and Russian River AVAs of California the Elgin and Walker Bay wine regions of South Africa the Mornington Peninsula, Adelaide Hills, Great Southern, Tasmania, and Yarra Valley in Australia and the Central Otago, Martinborough, and Marlborough wine regions of New Zealand. Pinot Noir is now used to make red wines around the world, as well as champagne, sparkling white wines such as the Italian Franciacorta, and English sparkling wines. Pinot Noir grapes are grown around the world, mostly in cooler climates, and the grape is chiefly associated with the Burgundy region of France. The word pine alludes to the grape variety having tightly clustered, pinecone–shaped bunches of fruit. The name is derived from the French words for pine and black. The name may also refer to wines created predominantly from pinot noir grapes. Pinot Noir ( French: ) is a red- wine grape variety of the species Vitis vinifera. Romanée-Conti, among the world's most expensive wines, is primarily made from pinot noir
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