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The pinot noir grape varietal arguably owes its claim to fame from the Burgundy region within France, which provides some of the highest quality red wines known today, notwithstanding the ever growing popularity experienced across the world – with excellent quality wines emanating from California, Oregon and New Zealand amongst other new world regions.
In terms of the Burgundy region itself, the area with respect to red wines in general far outstrip that of white wine production. Of the almost 31 million cases of wine produced annually, the red and rosé wines are just short of three times that of white wine production making up approximately 74% of production, and the whites coming in at 26%. The exception here is the Mâconnais district that focuses largely on white wine production, the Côte Challonnaise district also provides a fair contribution but also has a slightly larger percentage of red and rosé wine production. The use of blending with other varietals is always largely practiced within the greater Burgundy region, especially within sparkling wine production.
More specifically, and with the perspective of Burgundy as such, the Côte de Nuits is perhaps the most well known area, and which has 22 of the 23 red grand crus within the Bourgogne – this region is often times referred to as one of the best places on earth for the growth of pinot noir, and wine production of this varietal.
We cannot forget the fact that this varietal is also one of the key components within Champagne, and other wines following the methods and blending in terms of sparkling wines in general. And is often times utilized within the production of Champagne primarily for the purposes of imparting a more complex flavor to the wine itself. These flavors imparted by Pinot Noir within Champagne or sparkling wines are said to be largely floral aromas, specifically rose, and a red fruit concentration, specifically that of strawberry, cherry and raspberry flavors. It can also be utilized as the sole component of the sparkling wine, within which case it will be referred to as a Blanc de Noir type or style (this means white from black, or white wine from black grapes).
The pinot noir varietal itself is said to be somewhat difficult when it comes to the cultivation and successful winemaking process in itself, however when the winemaker achieves success with this varietal a wine of classic elegance, finesse and superb quality is often times forthcoming.
When it comes to pairing the Pinot Noir wine with food, one may encounter a variety of schools of thought, and of course opinions. The characteristics of this varietal require considerations, and which make it one of the more easy to approach and drink in terms of red wines, making it ideal for many a newcomer to the world of wine. The less tannic and elegant finishes provided by this wine allow for a more versatile wine unto itself, and in turn allowing for a wide diversity of food pairings when it comes to finding a suitable match for a meal. The specific style of the Pinot Noir in question will dictate as to the suitability of the wine and food pairing, however it is largely accepted that this varietal can be paired with a wide range of meats, predominantly white meats but also the less spicy or full flavored reds too.
Probably the best route with respect to any Pinot Noir is that one experiments with the different types available, as well as within the various options when it comes to pairing this with specific meals and foods.
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Source by Gregg Hansson