Pinot Noir Guide
Silky, aromatic and endlessly food-friendly: the red that wine lovers obsess over.
What does Pinot Noir taste like?
Red fruit (cherry, raspberry, cranberry) leads, followed by earthy, mushroom and forest-floor notes as it ages. Tannins are low and acidity is high, which makes it feel light and silky.
Where does it grow best?
- Burgundy, France: the benchmark, from village wines to grand cru.
- Willamette Valley, Oregon: elegant and earthy. See our Willamette Valley guide.
- Sonoma Coast and Russian River, California: riper and fruitier. See Sonoma County.
- Central Otago, New Zealand: vivid and juicy.
How to serve it
Give Pinot a light chill, about 55-60°F, and use a wide Burgundy-style glass to capture its aromas. Most Pinots don't need decanting.
Best food pairings
- Salmon and tuna
- Roast chicken, turkey and duck
- Mushroom risotto and pasta
- Thanksgiving dinner (see our Thanksgiving wine guide)
Pinot Noirs to try
Read our Meiomi Pinot Noir review for a fruit-forward California style.
Only having one glass?
Keep the rest of the bottle fresh for weeks with the Coravin Pivot Plus.
Pinot Noir FAQ
Should Pinot Noir be chilled?
Lightly. About 20-30 minutes in the fridge brings it to the ideal 55-60°F.
Is Pinot Noir good for beginners?
Yes. Its soft tannins and bright fruit make it one of the most approachable reds.
Why is Pinot Noir expensive?
The grape is thin-skinned and hard to grow, yields are low and the best Burgundy vineyards are tiny, which keeps prices high.