Pinot noir is one of the most popular black grape varieties from Burgudnia. It can also be found in Champagne, where it is used to produce famous champagnes. Interest in this sorority grew only in the seventies of the twentieth century. In recent years, this variety has become increasingly attractive in the production of organic and biodynamic wines.
Pinot Noir trivia
Origin: Burgundy, France
Other countries: From West Germany, northern Italy, through Chile, South Africa, California, Oregon, and New Zealand.
Characteristics: Many different clones are made to be adapted to different climatic and soil conditions. This variety is generally better able to withstand a colder than warm, dry climate. Depending on it, wines of different colors can be obtained. The color varies from darker in colder areas to lighter in wines from warmer regions. The most famous still red pinot noir wines come from the Côte d’Or called the Golden Hills. There are two schools of production of pinot noir as red wines. One is to get the full-bodied red-flavored wines, while the other school is in favor of getting lighter red wines with earthy notes like black truffles.
In addition to still wines, pinot noir is used to produce famous champagnes. These wines are obtained by blending with white varieties such as Chardonnay or Pinot Meunier from Champagne. Champagne sparkling wines are produced using the traditional French method of Méthode Champenoise. When used exclusively with Pinot Noir black grapes, champagnes and sparkling wines are labeled blanc de noirs. A style called Pink or Rosé Champagne was created thanks to the remnants and by-products of pinot noir skin.
Color: Ruby red
Alcohol: 13.5% vol
Serving: 16-18 ° C
Aromas: Fruit aromas of strawberries, cherries, raspberries, cherries. Aging can make you feel notes of coffee beans or flour and black truffle.
Food Composition: Kulen, prosciutto, mail, sausages, roast goose, young veal, lamb.
Aguara chocolate dedicated to Pinot Noir wine
We tasted three pineapples with combinations of two types of milk chocolate with different percentages of cocoa and sugar and dark with 70% cocoa. We dismissed the dark one immediately because its tannins overpowered the aromas of wine and tannins and gave an unpleasant note. When creating this chocolate, we paired it with Pinot Noirs of Domaine Lepovo Tikves Winery, Deuric Winery, and Triumph of Noir Aleksandrovic Winery.
