Pinot noir is a red wine grape that grows in tightly clustered pine cone shaped bunches. The grape is really dark. The grape is chiefly associated with Burgundy, but is today grown all over the world. It prefers somewhat cool regions, such as the Burgundy region of Switzerland and northern France.
Pinot noir is fairly sensitive, because it has a thin skin that makes bunch rot and similar fungal diseases a constant threat. In addition to this, the vines have low resistance to leaf rool, fanleaf and downy mildew.
Pinot noir has been grown for many centuries and is believed to be only one or two generations away from wild vines. Its origin remains unclear. Genetically speaking, Pinot noir is very similar to Pinot gris and Pinot blanc, and it is also a close relative of Pinot moure and Pinot teinturier.
Wines made from Pinot noir will usually develop aromas the remind the drinker of raspberry, cherry and/or currant. The exact taste is however greatly affected by factors such as the terrain.
Pinot noir can be used for both still and sparkling wines, and is for instance utilized to produce Champagne, often accompanied by Pinot meunier and Chardonnay. Pinot noir is also occasionally used for rosé, and for white wines of the vin gris variety.
