Pinot Noir
Cherry, strawberry, forest floor.
Light, bright and silky. The lightest red on the list, and the most delicate.
What Pinot Noir tastes like
Cherry, strawberry, forest floor. Body: light. Tannin: low. Acidity: high.
Where Pinot Noir comes from
Pinot noir comes from Burgundy in France. It is thin-skinned and fussy, and needs a cool climate. In Australia the best come from Tasmania, the Yarra Valley, the Mornington Peninsula and the Adelaide Hills; across the Tasman, Central Otago and Martinborough are famous for it.
Styles to look for
Lighter styles are bright with red cherry and strawberry. More serious pinot adds earthy, forest floor and spice notes with age.
Food it suits
Duck, salmon, roast chicken, mushrooms and soft cheeses.
How to serve it
Serve slightly below room temperature, around 14 to 18°C. Lighter reds sit at the cooler end, fuller reds at the warmer end.
Worth knowing
Pinot noir is also one of the three main grapes in Champagne, where it is pressed gently so the juice stays pale.
Check the menu at your venue
Wine lists change with the season and the supplier, and each venue pours its own. Check the menu before you go, or ask your waiter what is open by the glass.
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Frequently asked
What does Pinot Noir taste like?
Cherry, strawberry, forest floor. Body: light. Tannin: low. Acidity: high.
Where does Pinot Noir come from?
Pinot noir comes from Burgundy in France. It is thin-skinned and fussy, and needs a cool climate. In Australia the best come from Tasmania, the Yarra Valley, the Mornington Peninsula and the Adelaide Hills; across the Tasman, Central Otago and Martinborough are famous for it.
What food goes with
Duck, salmon, roast chicken, mushrooms and soft cheeses.
How should Pinot Noir be served?
Serve slightly below room temperature, around 14 to 18°C. Lighter reds sit at the cooler end, fuller reds at the warmer end.
