Used to produce sparkling wines in addition to table wines, this grape can be troublesome to grow yet results in a magnificently silky texture.
France (Burgundy, Champagne and Alsace, New Zealand (Central Otago and Martinborough), USA (Califorina and Oregon), Australia (Yarra Valley, Tasmania and Gippsland) and existant plantings in almost every other wine producing country.
Blauburgunder (Germany, Austria, Italy's Alto Adige and eastern regions, German-speaking Switzerland); Blauer Spätburgunder (Germany and Austria); Burgund Mare (Romania); Burgandac/Burgundi Crni (Croatia and Serbia); Burgundi Mic (Romania); Clevner/Klevner (often in the canton of Zurich in Switzerland); Cortaillod (the Jura and Switzerland); Gros Noirien (the Jura and Switzerland); Morillon Noir (the Loir-et-Cher); Nagy-burgundi (Hungary - note that this name is also applied to the Central European variety Blaufränkisch); Noirien (the Cote d'Or); Orléans (Touraine); Pineau Noirien (France); Pinot Fin (the Cote d'Or); Pinot Negro (Argentina); Pinot Nero (Italy); Plant Doré (Champagne); Plant Fin (the Cote d'Or); Plant Noble (Touraine); Salvagnin, Salvagnin Noir and Savagnin Noir (in the Jura) and Spätburgunder (Germany's main synonym).
Ageing and Flavours
In sparkling wine, Pinot Noir provides dark fruit depth and palate weight. It is the only grape used in sparkling wine labelled Blanc de Noir (white of red) of long lifespan, which is very biscuity and moussy. In table wine, the flavour can range from simple strawberry and cherry fruit to rich game meats, herbs, black berry, mushroom, forest floor leaves and truffle. As a general rule, Pinot Noir table wines do not age well and are best within a few years of vintage. However some great Pinot Noirs, particularly from high quality Burgundy vineyards, may last for twenty or more years.
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