Pinot noir is derived from the french words for "pine" and "black" alluding to the varietals' tightly clustered dark purple pine cone shaped bunches of fruit.

Pinot noir grapes are grown around the world, mostly in the cooler regions. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine.

The United States has increasingly become a major pinot noir producer, with some of the best regarded coming from the Willamette Valley in Oregon; California's Sonoma County with its Russian River Valley and Sonoma Coast appellations, as well as the Central Coast's Santa Lucia Highlands appellation and the Sta. Rita Hills American Viticultural Area in Santa Barbara County.

The tremendously broad range of bouquets, flavors, textures and impressions that Pinot noir can produce sometimes confuses tasters. [2] In the broadest terms, the wine tends to be of light to medium body with an aroma reminiscent of black cherry, raspberry or currant. The grape's color when young, often compared to that of garnet, is often much lighter than that of other red wines. However, an emerging style from California and New Zealand highlights a more powerful, fruit forward and darker wine that can approach syrah in depth.

The popular image persists that California Pinot Noir is a light, fruity wine of no consequence, but California vintners over the past twenty years have been improving site and clonal selections, viticultural methods, and vinification techniques to increase their record of success. The nominees for Best Supporting Appellation in California Pinot Noir are much the same as for Chardonnay: Santa Maria Valley (Santa Barbara County); Russian River Valley (Sonoma County); Carneros (in both Sonoma and Napa Counties); Anderson Valley (Mendocino County); as well as the Pinnacles (Monterey County) and, recently, Santa Lucia Highlands (Monterey County).

Great Pinot Noir creates a lasting impression on the palate and in the memory. Its aroma is often one of the most complex of all varietals and can be intense with a ripe-grape or black cherry aroma, frequently accented by a pronounced spiciness that suggests cinnamon, sassafras, or mint. Ripe tomato, mushroom, and barnyard are also common descriptors for identifying Pinot Noir. It is full-bodied and rich but not heavy, high in alcohol, yet neither acidic nor tannic, with substantial flavor despite its delicacy. The most appealing quality of Pinot Noir may be its soft, velvety texture. When right, it is like liquid silk, gently caressing the palate. Pinot does not have the longevity in the bottle of the darker red wines and tends to reach its peak at five to eight years past the vintage.

Submitted by:
Tim Langdorn
Pasadena Restaurant Reviews