Wine Pinot Noir: description, features, production and reviews

Pinot noir (French pinot noir, black cone) is a technical grade of red grapes used for the production of red, pink, some white wines and champagne. It is believed that you can get the best wine from it . Pinot noir is cultivated in many vineyards and wine regions of the world for the production of sparkling and still wines.

Features of cultivation

This variety is known for its low yield, and it is often very difficult to achieve full ripening. Grapes for champagne and other sparkling wines often have a much higher yield. The reason for such a complicated process of growing is simple: the berries of pinot noir have a very thin skin. This makes it prone to fungal diseases and rot. In addition, in a hot climate, the vine is easily infected with false-mildew. Thus, the best regions for growing pinot noir are sites with a cooler and drier climate.

This variety is very susceptible to mutations, many of which are used to make popular wines. These include Pinot-less, Pinot Gris and Pinot Blanc. In 1990, France cultivated about 46 species of Pinot noir. In South Africa, even managed to cross it with the Senso variety, resulting in Pinotage being obtained.

Character traits

The wine of Pinot Noir grapes tends to light or medium palate, with notes of red currants and blackberries; Certain growth conditions can give a noticeable woody taste. The color is often much lighter than other red wines because of the smaller amount of pigment in the thin skin. The wine of Pinot Noir is suitable for poultry, ham, lamb and pork. Due to increased requirements for cultivation conditions, this variety is usually produced in much smaller quantities than others.

The Secret of the Gauls

Pinot noir is one of the very first varieties that were bred for the purpose of making wine. Already in the first century of our era the ancient Romans made from it a heady drink. After the invasion of Gaul, today's France, they noticed that the local tribes drank the juice of wild Pinot Noir berries, which were stored in wooden barrels, and were surprised by its unique flavor. It is said that the Roman emperors tried to get this wine for more than 300 years.

When the barbarian horde passed through France centuries later, winemaking was still one of the priority. Production was transferred to peasants who worked for wealthy landowners.

But the most important reason that the variety is grown to this day is associated with Catholic monks. The wine of Pinot Noir was chosen for use in the sacraments, and the patronage of the church was more than enough to get widespread. By the VI. N. E. Burgundy was divided into many vineyards, each of which was owned by the local church. After the French revolution of 1789, these lands were seized - a large number of tiny plantations were formed, which were cultivated independently of each other.

Since that time, Pinot Noir has been cultivated in French Burgundy, one of the few places in the world where this variety constantly yields a good harvest.

From Burgundy around the world

Undoubtedly, Burgundy is the most appropriate and most valuable region for the cultivation of Pinot noir. Here is the Côte-d'Or, the "Golden Slope", stretching for 50 km a ridge of hills 3 km wide. There are a significant number of factors that make this site one of the best in the world for the production of Pinot Noir. Wine, whose reviews put it on the first places in the world, is made from grapes grown on the gentle, inclined hills to the east, which guarantees a long-lasting action of the sun. The soil contains a large amount of chalk, which provides exceptional drainage, due to which the soil has a higher average temperature.

In addition to Burgundy, quality Pinot Noir is also produced in some other regions. This is the Valley of Villamett in the USA, Martinborough, Vaipara and Central Otago in New Zealand. In Ukraine, Inkerman Pinot Noir wines are produced at the facilities of the Tavria brandy brand house in the Kherson region.

Valley Villamet in Oregon has excellent conditions for growing grapes and has a mildly cool climate. These are the main factors in the production of pinot noir. During the last ice age, large floods occurred in the valley. When the water receded, a rich volcanic mud remained at the bottom, due to which one of the best agricultural lands in the world was created. The valley receives a lot of sunlight and has an excellent drainage system. Wines from this region are considered the best in North and South America.

In New Zealand, Martinborough, Vaipara and Central Otago have the same topography and climate. Central Otago gained worldwide recognition due to the quality of its magnificent Pinot Noir. It is located in one of the rare continental climatic zones of New Zealand, which is able to provide an optimal growing season. Many experts believe that the pinot noir produced here can compete with the best harvests of Burgundy. Due to the small size of the plot, Central Otago will never become a large winemaking region, but the world-class wine production potential exists. The emphasis here is not on quantity, but on quality.

Other regions around the world also promise to become notable producers of this sort of wine. These include the Okanogan Valley (Canada), Germany, Italy (Pinot Nero), Switzerland, Austria, South Africa, Serbia, China, Chile and Australia. In Ukraine, the wine "Pinot Noir Crimean" is produced.

Famous Vineyards

Here you can list all the vineyards of Burgundy, but it would be monotonous and banal. You can mention the most famous of them, the standard of untouched quality pinot noir, Domain de la Romana Conti.

The vineyard is considered to be one of the best in the world, and the Pinot Noir wine produced within it constantly receives the highest ratings of wine connoisseurs from all over the world. The unique and sensual taste of each drink is guaranteed to everyone who was lucky enough to buy a bottle of Pinot noir "Domain de la Romané Conti". It should, however, be borne in mind that the least expensive bottles can cost over $ 150, and the prices for earlier crops reach unprecedented heights.

Outside of Burgundy, there are a number of outstanding vineyards producing high-quality pinot noir, among them the Willamette Valley in Oregon and Mount Edward in New Zealand.

Willamette Vineyard is known as one of the best in the US, and its Pinot Noir is praised all over the world. With soil similar to the Burgundian and enviable natural drainage system, the grapes grown here allow you to make red wine pinot noir with an emphasis on a pure fruit bouquet, depth and saturation.

The Mount Edward vineyards are also blessed with growing conditions similar to those of Burgundy. Alan Brady, the owner of this highly specialized winery, was a pioneer of winemaking in New Zealand, and his quest for the perfect pinot noir resulted in a number of fine wines produced in limited quantities. Wine is made from selected varieties, and Brady hands over his many years of experience to each party. The result is a pinot noir with fine fruity and earth shades; Very pleasant experience.

Production

It is important to note that every vineyard and winery in the world uses its own way of production. The following is a general overview of the process for the production of pinot noir.

Dry wine begins its life as a small, thin skinned grapes. It is a very whimsical plant that yields a good harvest only under optimal growing conditions - in a cool climate with plenty of sunlight and good drainage. Protection from insects and adequate adequate water supply will ensure that the vine will produce quality berries. The sweetness of grapes depends on how long it remains on the root, with the general rule - the longer, the sweeter. Berries are usually collected between February and April, but this may change due to weather conditions.

The rapid start of the winemaking process is a precondition for the production of a better wine, so the next step is the operative transportation of the collected grapes to the processing site. Crusher grinds berries and lets the juice, while separating the stems and peel. In the case of pinot noir, the juice remains in contact with the skin, which allows tannins to stain a clear liquid.

The juice is then fermented. This process begins when pouring liquid into a container with the addition of wine yeast. Microorganisms consume natural sugar, and alcohol is formed as a by-product. Carbon dioxide and heat are also excreted, so bottoms should be provided for ventilation. When all the sugar turns into alcohol, the yeast cells die.

The wine of the Pinot Noir variety requires less contact time with the grape skin than the more solid wines such as merlot, so it's important to keep an eye on the color. When the desired texture is reached, the wine is placed in another container, usually oak or stainless steel, for the next fermentation step. Oak barrels add spice and extra tannin.

Then the wine is kept in cellars or similar cool and dry places. At a predetermined period of time, as a rule, every three to four months, it goes through the decantation process, when the clear liquid separates from the sediment. In the first year during this process, pinot noir is subjected to aeration, which allows to soften the tannins; The next it is not done.

In 20-24 months. Of aging into wine add egg white to absorb the excess of tannin. Then the liquid is decanted for the last time to pour the finished product over the bottles.

Champagne

For grapes used in champagne and other sparkling wines, the process begins with crushing. The berries are gently pressed, and the juice is collected before the peel begins to color the liquid. Grape juice is used to make a quiet wine, which then becomes effervescent.

The most important part of making champagne is choosing a bottle that can withstand additional pressure. After the container is ready, a quiet wine is poured into it. Then add yeast and sugar solution, and the bottle is closed with a lid. As yeast ferment the added sugar, alcohol and carbon dioxide are produced. In the absence of ventilation, carbon dioxide dissolves in the liquid.

The wine is aged, and the bottle is gradually turned and tilted until it is in the upside down position. Dead yeast cells will gather at the bottom and will be ready for extraction. Dipping the neck into the cooling solution, the dead yeast cells and the other precipitate are frozen, the bottle is opened and the stopper is removed.

Finally, sweet wine is added to the top of the bottle, it is clogged, a metal wire is put on and wrapped in foil. Champagne is ready.

Dishes

Choosing the right dishes for pinot noir is an important condition for getting real pleasure. First of all, it is necessary to pay attention to the materials from which glass is made. You need to make sure that it is light and transparent, as it allows you to see the color of the wine.

Then you need to pick up the dishes of a suitable size. The volume of the glass should be such as to contain a sufficient amount of wine and there still remained room for easy rotation of the liquid. This requires a glass with a large bowl.

The vessel must have a leg. If you hold the glass by the foot or stand, fingerprints will not be transferred to the bowl, still allowing you to clearly see the sun drink.

Finally, you should find a vessel tapering at the top. This not only helps to avoid leakage, but also allows you to concentrate the fragrance to get more pleasant sensations.

Tasting

First, you should inspect the drink. It is best to do this on a light colored background. The color of the wine will hint at age; A darker pinot noir speaks about his youth, and faded - about maturity.

Next, you should give the wine a light spin. This will increase the area of contact with air and give off more subtle odors. At the top edge of the glass a rich aroma will gather. The smell of young wine will be strong and fruity, and mature wines will give a secondary scent of earth or wood.

The last one is the tasting itself. Wine should be held in your mouth, and not swallowed immediately. The fragrance will penetrate through the upper respiratory tract. It is he who provides the true taste of wine. To release even more fragrances, you should inhale and exhale through the nose, or take a little air with your mouth.

The taste will change. The first impressions are created by the front sky, then by the middle and the back. Each stage will convey subtle flavors and odors.

The last step of tasting pinot noir is to swallow a small amount of it. This will convey even more taste sensations and leave a long aftertaste in your mouth. Different wines have different duration of aftertaste, but the general rule is that the longer, the more qualitative.

Finally, you should spit the rest. If, of course, intoxication is not the purpose of tasting.