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One of the world's most planted grape varieties
Germany, United States, Italy, New Zealand, Australia, Switzerland, Hungary, Austria, and South Africa…
Côte de Nuits, Romanée Conti, Sancerre, Baden, Central Otago, Oregon
White and rosé Champagnes, crémant d’Alsace and crémant de Bourgogne.
Rare, the rosé wines made of Pinot Noir are often pale, lively and fresh. They are appreciated for their lightness. They can be found in Burgundy, Alsace and Central Loire (Sancerre) even if these regions do not favour the production of rosé.
Pinot Noir brings power and body to sparkling wines. It gives white or rosé sparkling wines structure and finesse.
Champagne: Vinified in white (thanks to direct pressing), Pinot Noir harmoniously complements Chardonnay (freshness, elegance) and Pinot Meunier (suppleness and perfume) in the blending of Champagne.
Cold meats: dry sausages, ham (mangalitza, pata negra and cooked ham), pâté and rillettes
Barbecues: White meat, fish
Savory pies: Pizza, tuna pie, quiches, flammekueche
Cheese soufflé
Stuffed vegetables
Crémant and Champagne as an aperitif
The most vinous and powerful Champagnes find their place during the meal with poultry, or fine-fleshed fish (pike-perch, fera, coley...) and shellfish (crab, spider crab, Norway lobster)
Cheese: Brie and hard cheeses (Comté, Gruyère, Emmental, Beaufort...)
Vinified as a red wine, lovers of light wines appreciate it from its youth as a single variety for its characteristic black cherry (Morello cherry) aromas. With time, this bouquet evolves towards notes of brandy (kirsch), leather and game. It is used in the making of Burgundy Grands Crus such as those of the Romanée-Conti, Chambertin, Corton, Musigny... A region where the grape variety is almost exclusive to red wines and where every nuance of the terroir can be appreciated.
Not very productive but very qualitative, this grape variety offers great wines in the northern areas (cool climate), whereas it is less successful in the hot areas where only the maturity is combined with elegance towards more patinated tannins.
In Champagne, it represents 40% of all the grape varieties. Blended with Pinot Meunier and Chardonnay, it is used in the vinification of this famous French sparkling wine.