Maya: You know, can I ask you a personal question, Miles?
Maya: Why are you so in to Pinot?
Maya: I mean, it's like a thing with you.
Miles Raymond: Uh, I don't know, I don't know. Um, it's a hard grape to grow, as you know. Right? It's uh, it's thin-skinned, temperamental, ripens early. It's, you know, it's not a survivor like Cabernet, which can just grow anywhere and uh, thrive even when it's neglected. No, Pinot needs constant care and attention. You know? And in fact it can only grow in these really specific, little, tucked away corners of the world. And, and only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand Pinot's potential can then coax it into its fullest expression. Then, I mean, oh its flavors, they're just the most haunting and brilliant and thrilling and subtle and... ancient on the planet.
It was the movie Sideways (quoted above) that launched Pinot Noir to the height of fame that it enjoys today. Its name is derived from the French words meaning pine and black, due to the grapes being of the black grape variety, and the grape cluster shape being like a pinecone.
It is this distinctive pinecone shape and tight clustering of the grapes that makes Pinot Noir so difficult to cultivate. Because of the tight bunches, it is prone to many different types of diseases, fungi, and molds. The vine is also susceptible to mildews and other rot diseases. The finicky nature of the vine and the grapes led one famous winemaker to state that "God made Cabernet Sauvignon whereas the devil made Pinot Noir.
Pinot Noir grapes are mostly grown in cooler regions, most notably Burgandy, France, though it is also quite successful in Oregon, California, Australia, South Africa, and New Zealand. The Pinot Noir grape is the primary grape used in Champagne, France for their famous sparkling wines.
As they are grown in cooler climates, Pinot Noirs tend to have lower sugar content, thus producing lower alcohol content. Most Pinot Noirs have around 12% alcohol (compared to an average 13.5% for a red table wine, and 15% for an Amarone).
Want to pair with cheese? Try it with a creamy bleu or brie, a crisp parmesan, or a lovely gouda.
Want to pair with food? It's a match made in heaven with shellfish dishes like Paella, a great dijon mustard chicken dish, a luscious veal parmesan, or a buttery filet mignon.
Pinot Noirs are favored by novices and expert alike because they are light, low in alcohol, and have so much variety based on where they are grown. A glass of Pinot Noir is always a great adventure!
Stems up!
Liz
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