Choosing the Perfect Wine: Pinot Noir
"Blessed are you, O Lord our God, ruler of the universe, who creates the fruit of the vine." --The Jewish Kiddush, or wine blessing
Pinot noir is an intriguing wine--it's lasted around 2,000 years (think Roman emperors and you get the idea) and yet it's incredibly fragile. As one of the most mutable of grapes, the pinor noir berry has dozens of variations. While this has lead to the creation of some intriguing red wines, it also makes the search for a quality pinot incredibly hard. This picky grape prefers cold climates--but is sensitive to spring frosts--and tends to take a good deal of its flavor from the vineyeard that it's grown in. Also, keep in mind that it doesn't have a long shelf life; drink a pinot noir within five to eight years to taste it at the peak. So what does all this mean? A great pinot is hard to find, but when you do find one, it's an incredible blend to savor.
The best pinor noirs are typically from France, though Southern California vineyards are also gaining a strong reputation for having quality pinots. Oregon's Willamette Valley is also a candidate for the next great pinot noir producer. This grape is hard to grow and ferment, giving it a quality of exclusivity and limiting the range of places it can grow successfully.
With this spicy red wine, you can expect a range of flavors, including peppermint, cinnamon, violet, rhubarb, and even hints of green tea. Pinot noir is incredibly flavorful, and known for its deep berry flavors such as cherry, raspberry, plum, and strawberry. Interestingly enough, mushroom and tomato flavors are also pinot noir trademarks. As far as body, this wine is definitely full-bodied, bouoyed up by limited acidity, not to mention a refreshing delicateness for a red. Best of all, it's incredibly smooth--some even refer to is as "velvety."
If you're looking for a red that's as classy and well-respected as it is trendy and exciting, pinot noir may be one to try. Since the huge popularity of Sideways, pinots have had a growing following--and certainly not all wine snobs like Miles! The trick is to find quality pinot noirs, which, as mentioned before, is made difficult by the huge possibility of mutations in the pinot grape. A pinot noir is a great partner for roast beef, mushrooms, and fowl (i.e., pheasant and duck). Any food pairings should be simple, yet with enough richness to counter the body of the delectible pinot noir.
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