PINOT NOIR..TELL ME ABOUT IT

[jmbigley]

Cold someone educate me on Pinot....dry, medium dry, etc How does it rank against a Sauvignon..Thanks Jim

[TheEngineer]

Jim,

I'm by no means the Pinot Expert here but I'll give this wide question a shot. Really note much I can do other than starting points as there are books on this topic.

I would go to these sites for starters. Since I do not know many of these sites, I also can't vouch for their sources but they "look good" at a glance. Good hunting!

http://en.wikipedia.org/wiki/Pinot_noir

http://www.winepros.org/wine101/grape_profiles/pinot.htm

http://wine.about.com/od/redwines/a/PinotNoir.htm

http://wine.about.com/od/redwines/a/PinotNoir.htm

[wondersofwine]

Pinot Noirs are styled to be dry wines (lacking residual sugar.) However, if the fruit was picked at proper ripeness levels, they can be very fruity wines and almost seem sweet. They tend to be less tannic than Syrah/Shiraz or Cabernet Sauvignon or Sangiovese and other Italian reds (tannin is derived from grapeskins, stems perhaps included in the crush, and grapeseeds, and has a drying effect on the palate.) Tannic wines may need several years of aging in the bottle before being ready to drink. While some Pinot Noir wines can also age for a considerable time (especially Grand Cru and Premier Cru red Burgundies), many are approachable and food-friendly upon release unlike some Cabernet Sauvignon wines. Pinot Noir does tend to be more acidic than some wines. In a good wine, the fruitiness should balance with the acid and not cause puckering like sucking on a lemon. You might try a Saintsbury Garnet as a sample Pinot Noir and see what you think of it. We would be glad to hear your thoughts after tasting.

[This message has been edited by wondersofwine (edited 07-15-2008).]