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A taste of
Pinot Noir
Stylistically, there are as many versions
of Pinot Noir
as there are Pinot Noir clones . . . and there
are estimated to be between 200-1000 clones! Coupled
with winemaking variables, a tendency for the grape
to dramatically reflect vintage variation, and its
ability to express the savor of the site, it is
somewhat difficult to categorize the variety at
all.
Consistency is perhaps Pinot Noir's greatest shortcoming.
There are often broad differences in color, flavor
and aroma between the wines of one producer and
another. Yet, regardless of where or how it is grown,
Pinot Noir always expresses itself in terms of texture
and perfume.
The variety's low-to-moderate tannin content and
crisp acidity allows aroma and mouth feel to dominate
the sensory experience. In fact, most Pinot Noirs
are described in terms of fabric: silk, satin, taffeta,
brushed cotton.
A sweet and fruity Pinot Noir is typically fruit
driven with notes of raspberries, cherries and
strawberries. It carries delicate and light floral
flavors with a feel of silk and also contains supple
tannins. A more savory and complex Pinot Noir will
have more organic flavors as opposed to fruit flavors;
mushrooms, forest, earth and smoke are some of
the flavors you will typically taste. It is full bodied,
weighty and has hints of incense, sandalwood and
spice in the bouquet. It feels like satin or brushed
cotton as you taste it and contains a moderate amount
of tannins.
| Recommended
Food Pairings: |
Meat
Chicken
Lamb
Pork
Veal |
Cheese
Provolone
Mozzarella
Goat Cheese
Parmesan |
Fruits
Cherry
Blueberries
Apricot
Peach |
Seafood
Creamy Pasta
Country Bread
Flatbread
Focaccia Bread |
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Content provided by E. & J. Gallo Winery,
Modesto, CA. |
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