Shopping Cart

  • No products in the cart.
/News/The Haunting Passions of Pinot Noir

The Haunting Passions of Pinot Noir

Forget the bubbles. If you really want to experience the quickened pulse and shortness of breath of a new romance, then it’s got to be pinot noir.

Pinot noir is not for the faint hearted, oh no. This is not gushy, smoochy, saccharine romance topped with spun sugar. It’s the haunting, dark, nail biting type that hooks into your heart and taunts you to the edge of insanity.

If there were a wine equivalent of a Bronte novel, pinot noir would be it.

Often referred to as the ‘heart-break’ grape this most sensitive of varieties is a demanding mistress that’s hard to tame. Pinot noir has been
known to send viticulturists and winemakers into depths of despair and longing. It’s one of the most difficult grapes to grow, prone to disease and problems of every persuasion, and is incredibly picky about climate and soil type. Just finding a way to keep this pouting
prima donna happy is an elusive game that few can master.

And the pinot love affair is not restricted to those on the production side either. Pinot noir’s tantalising flavour profile of chocolate, cherries, vibrant berries, smoky coals, truffle and warm spices is imbued with vampire-like fangs. Once bitten, pinot noir enthusiasts zealously crusade on a never ending quest to find the next great pinot experience.

One explanation for just why passions are so inflamed by this wine is that the earthy, gamey aromas mimic our own human pheromones – those whiffy bits of us that stimulate romantic attraction. Whether or not you think it smells like teen spirit, pinot noir’s aromas are certainly
alluring and exotic.

Most famous as the dominant red varietal from Burgundy in France, pinot noir is only grown successfully in just a few small, cool climate
pockets of the globe. In Australia, we’re fortunate enough to have some areas that pinot noir tolerates, and even thrives in, including Tasmania, the Mornington Peninsula, Great Southern (WA), Orange (NSW) and the Yarra Valley.

Winemakers and vignerons are constantly striving to manage her delicate temperament and extract from her the very best she can offer. And what an offer! The intriguing flavour combination and dazzling aromas of bright red fruit and deep black earth make it unlike any other red wine.

What Food Goes with Pinot Noir?

It may be temperamental to produce, but when it comes to food and wine matching pinot noir is as flexible and easy as they come, and is the ultimate fashionista who can put together the right look no matter what you throw at her. She’s a rare red wine that goes beautifully with white meats and vegetable dishes, as well as with earthy, gamey foods.

The toasty, fruity flavours of pinot noir also make an excellent foil to foods with warm aromatics like star anise, fennel and cinnamon.

Some suggestions include:

  • Beef Bourguignon – the classic pairing!
  • Roast Duck
  • Mushroom Risotto
  • Grilled Salmon
  • Roast Pork
  • Eggplant Parmigiana
  • Chinese BBQ Pork
You don't have permission to register