Pinot Noir Gang
Fall's #1 Wine
Happy Hauntings Vintnerds
It’s officially October, which means it’s time to jump into one of the most pressing issues of the season: picking out the perfect Pinot Noir.
Pinot Noir is one of the most popular and sought after wines in the world, and for good reason. It’s easy to drink, versatile, and pairs exceptionally well with food. Good Pinot Noir will will be smooth with silky tannins, bright acidity, and berry flavors. Besides that, it comes in a variety of styles, and we’re here to help you find your favorite.
Jammy
Notes: cherry, strawberry, raspberry, boysenberry, plum
“Jammy” Pinot Noir is known for ripe, concentrated fruit flavors. Pinots that are young or from warmer climates will often be jammy. While they are intensely fruity, they’re not sweet. They will be the lowest of acid and tannins out of all the Pinot Noir styles. This style is the easiest to drink and great for food, it will pair with basically anything except seafood. For jammy pinot noirs, try ones from California, Australia, and Chile.
Try: La Crema Sonoma Coast Pinot Noir ($25)
Earthy
Notes: black cherry, boysenberry, dried fruit, cedar, mushrooms, forest floor, tobacco
“Earthy” Pinot Noir refers to the savory characteristics that Pinot Noir can develop. These Pinots will still have fruit flavors, but they will be also overshadowed by deeper notes that are reminiscent of the forest. These wines tend to be from cooler climates, so they will have higher acidity. They also are aged for at least a few years to get the earthy flavors, so they can have higher alcohol and tannins (but it will still be much lower than other red wines). These are great wines for cooking and meat. For the best regions, look to France, New Zealand, Northern California, Oregon.
Try: Willamette Valley Pinot Noir Estate ($30)
Spicy
Notes: blueberry, plum, clove, nutmeg, pepper, vanilla, smoke
A “spicy” Pinot Noir has been aged in oak, and has taken on the oak’s flavors. The oak mellows out the tannins, making it very easy to drink. It will also have strong fruit flavors balanced with the spice, making for a more complex wine. While easy to pair with food, we usually prefer to drink alone it by the fire pit. They can be from anywhere, but the oak flavors will be stronger from cooler regions (France, New Zealand, Northern California, Oregon, Germany) and it should be aged in oak for at least a year.
Try: Louis Jadot Bourgogne Pinot Noir ($16)
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