Pinot noir is a symbol of all the aesthetic that is in wine, which is why he wants to be demystified first of all.
Features: aroma and acidity
Outwardly, Pinot, which is already there, is not too attractive. At first glance, he gives out a picture that is not quite what you are waiting for, thinking of red wine: it is pale, and in some, not the worst wines, it is so transparent that you can read a book through it. The same thing with aroma - it is not very bright and, at least at first glance, but affectionate. Actually, the secret is Pinot Noir. In the event that the wine is made without obvious blemishes, it is really a complex aroma that can start as a berry, for example cherry, then continue with a whole group of smells of the autumn forest, then turn into a berry, for example blueberry, and then again become forest and so on . With this versatility, he usually catches his fans. Finally, an important feature of pinot noir is acidity. His favorite soil is limestone, so some piercing is an important part of this image. However, from a practical point of view, this is also important, thin and acidic wines go better with food than full and rich wines.
Unfortunately, there are not so many places on the planet where pinot noir is made: it is too capricious in relation to weather conditions. For the same reason, it is not mixed with other varieties in one wine - it is not categorically friendly. Here, the number like with Cabernet Sauvignon, which is traditionally interfered with with merlot, or like with sire / shiraz, which usually go together with the murvedra and grenache, will not work. The best place for pinot noir in the world is Burgundy. Here, in general, all wines are preferred to be made from one grape variety. The Burgundian Pinot Noir can be unpretentious or extremely complicated depending on the place of origin; in the end, wines can differ not only from two neighboring vineyards, but also, for example, wines from neighboring beds of the same vineyard.
Outside of Burgundy, everything is simpler. The best pinot noir in France (after Burgundy) is made on the Loire, in the Sancerre region. It is more fruity in a bouquet than burgundy, and at the same time softer. Good specimens in Europe can be found in northern Italy and in Germany and Austria, where the variety is known under its local names Pino Nero, Blauburgunder and Spatburgunder, but this is more an exception than mass practice - as a rule, these are less elegant wines than French ones, but sometimes they are able to surprise.
The most interesting pinot noir in the New World is obtained in New Zealand, on the South Island, in Marlborough, Nelson and Otago, where it is moderately cool in order for the variety to feel comfortable and hot enough for it to mature properly. That is, to become quite saturated, fruity, a little spicy, but at the same time preserve all the classic characteristics of the variety - good acidity, minerality, forest aromas. The rarity on our shelves is the American pinot from Oregon. It is in many ways similar to New Zealand, but a bit subtler. Finally, the most intense of all the secular ones - Chilean, turns out with jam and smoked notes in a bouquet.
And now back to where we started, to Burgundy and the most sensual variant here. These pinot can be listed in the ratings of the most expensive wines in the world, but this does not mean at all that all Burgundian pinot noir always cost fabulous money. These wines can be so different that their price per bottle, depending on the location of the vineyard, can fluctuate with a fork of hundreds of dollars.
The best vineyards, in other words cru, are sorted here by rank. Grand Cru (that is, the best of the best) for Pinot Noir are grouped from an area called Côte de Nuits, this is below Dijon on the map. The best vineyards are in communes (an enclave of a couple of villages and vineyards around) Gevrey-Chambertin, Vougeot, Moret-Saint-Denis, Chambolles-Musigny, Vaughn-Roman. However, these are the wines to meet with which you can take your time: if necessary, they will find you themselves, but for now you can practice at the more ordinary Burgundy pinot noir.
As we have said, pinot noir goes well with food, so it's best to immediately think about lunch. The ideal option is a strongly smelling meat (game), a dense bird (game birds), and a very dense fish (tuna). Not as complicated a series as it might seem. If you expand it, then you can include numerous pastas, and lamb in some not too heavy variations, and open cakes. The main thing is to remember that pinot, as a variety is fragrant and complex, requires a good command of the spice culture.