Pinot Noir is a thin-skinned, fussy grape that makes some of the world's most sought-after red wines. It's hard to grow but rewards with elegance and finesse.
How it tastes
Pale ruby colour, low tannins and high acidity. The nose centres on red berries — raspberry, cherry, wild strawberry — and with age develops forest floor, mushroom and leather.
Where it grows
Burgundy is the heart, where every classified site gives its own nuance. Pinot Noir also shines in Germany (Spätburgunder), Oregon, New Zealand and cool parts of California. It's a key grape in Champagne too.
Why it's difficult
The thin skin makes the grape sensitive to rot, heat and cold. It needs a cool climate and careful work — but in the right hands the result is unmatched.
With food
Low tannins and high acidity make Pinot Noir wonderfully food-friendly: duck, chicken, mushroom dishes, salmon and aged cheeses.