Contrary to popular belief Pinot noir is available both in red and white varieties. Though Red is the popular variant.
Pinot Noir is both a grape variety and the name of a type of wine manufactured only from that grape variety. Because the grapes are grown in clusters of pine cones, the term is a combination of the French words for pine (pinot) and black (noir), which refers to the grapes’ characteristically dark colour.
Contrary to its name, pinot noir is typically a lighter type of wine. Red wine is the most prevalent type of Pinot Noir-based beverage, however, white Pinot Noir wines are also made but are less common.
Because it is made from red grapes, white Pinot Noir is richer than other white wines. With citrusy undertones of orange, ginger, and honey, white Pinot Noir tastes like baked apples and pears. A colour against white can also be yellow, as the colour of wine largely depends upon how it is made.
How Is Pinot Noir Made?
As you know by now, Pinot Noir is produced only from the Pinot noir grape. This grape is really intriguing because it grows in only a few specific settings and is quite challenging to grow. And, because Pinot Noir grapes are delicate (or, as some might say, downright finicky), making Pinot Noir is very tough.
The process in essence is that yeast eats the natural sugar found in the grapes and turns it into alcohol.
The solids (stems, skins, and seeds) are then removed from the fermented grape juice before it is put into ageing vessels to rest until wine is bottled.
The intrinsic attributes of the particular grape variety, the location or “terroir” of the vineyard, the distinctive touch of the winemaker, and the different decisions made during the winemaking process all contribute to the subtleties, aromas, and characteristics that are produced.
Here is a full recipe of how a classic batch of pinot noir is made
Ingredients
- 27-34 kg (60-75 pounds) of grapes
- 1 ml of pectic enzyme liquid, 20 drops.
- 1 to 1-1/2 teaspoons (6.2-9.3 g) of potassium metabisulfite powder or 12 Campden tablets
- 1 package (5 g) each of Wyeast Assmannhausen (3277), Red Star Premier Cuvée, and Wyeast Bordeaux (3028).
- 3.0 tablespoons (8.8 g) of yeast food
- Oak-Mor, 3 tablespoons (11.1 g).
- Malolactic culture, 1 packet
Step By Step Procedure
- All tools are Sanitised
- Grapes are crushed after removing any rotten ones from the bunches. To the juice and crushed grapes, 20 drops (1 ml) of pectic enzyme liquid is added
- 3 crushed Campden tablets or 3.1 g of powdered potassium metabisulfite are added. Grape juice and crushed grapes are mixed before being left overnight.
- Tests for acid and sugar are carried out the following day, and the necessary modifications are made. The ideal sugar range is between 21 and 24° Brix, and the acid range is between 0.6 and 0.9 per cent.
- A basin is filled with 4 ounces (120 ml) of grape juice and 4 ounces (120 ml) of warm water to create a yeast starter. 30 minutes should pass while the yeast and yeast nutrients are sprinkled in. It is stirred well after adding the starter and the Oak-Mor to the must. A sheet of pristine plastic is used to cover the container.
- Within two to three days, fermentation begins and lasts for seven to twelve days. A minimum of 60° F (16° C) and a maximum of 75° F (24° C) are required. Temperatures over the highest temperature advised may result in a fermentation that won’t move. The cap (the pulp, skins, and other solids) will rise to the top; a sterilised spoon is used twice a day to push it down. This enables the skin and pulp to be separated from the colour and body.
- Most with the malolactic culture is inoculated between the fourth and sixth day, as directed by the manufacturer. The best time to inoculate wine with a particular ML culture is a tricky issue that sparks a lot of discussions. The majority of ML cultures prefer temperatures over 65 °F (18 °C) and are not very tolerant to SO2.
- A hydrometer is used each day to check the wine. When its time to press out the wine and put it in another container the specific gravity falls below 1.000.
- A 5-gallon (19 L) glass carboy is cleaned. Three crushed Campden tablets or 1.6 g (or 1/4 teaspoon) of powdered potassium metabisulfite are added. The carboy is filled to the top with the most after syphoning it in. The jug opening is filled with an airlock and a rubber bung.
- After letting the wine sit for 3 to 4 weeks, it is racked once more into a clean carboy and 2 crushed Campden tablets or 1/8 teaspoon (0.7 g) of potassium metabisulfite powder is added. The previous carboy’s sediment is left in place. The wine is allowed to age beautifully with two to four further rackings spaced roughly four to six weeks apart.
- The wine is allowed to naturally clarify.
- The batch of wine is bottled only once it has become clear.
What Is The History Of Pinot Noir?
A very old grape variety, Pinot Noir is thought to have been developed from wild vines at least 2,000 years ago. According to historical evidence, pinot was grown in the fourth century A.D. It is France.
Before the early 1990s, it was difficult for home winemakers to find high-quality Pinot Noir grapes in California or anywhere else. Since then, this winegrape’s quality and accessibility have greatly improved. These days, it’s quite simple to obtain excellent Pinot Noir kits and concentrates.
Pinot Noir used to have a terrible reputation among amateur winemakers. It was regarded as picky and produced light, insipid, and unsophisticated wine when used by amateurs.
Despite all the advancements made to the varietal, both professional and amateur winemakers still find it difficult to produce a great Pinot Noir. That is precisely the appeal for many.
In Burgundy, Pinot Noir is still regarded as the best red wine. It is also well-liked in the Champagne area, one of the world’s coldest places for grape cultivation, where it is a key ingredient in many of the best sparkling Champagnes. From the Côte d’Or to the Alsace, there are currently 55,000 acres of Pinot Noir planted in France.
Over the past 40 years, the widely used grape varietal pinot noir has grown in popularity. According to recent surveys, Pinot Noir is the grape that is grown in the world’s tenth-largest number of vineyards. As of right now, Pinot Noir is grown on 117,358 hectares worldwide, with the number likely to rise.
Is Pinot Noir Sweet?
No. Pinot Noir is a dry wine and hence it is not sweet. However, it does have a sweet fruity aroma.
It would be beneficial to know where Pinot Noir stands on the red wine sweetness scale in order to determine if it is sweet or dry.
In this way, you can compare Pinot Noir, Cabernet Sauvignon, Merlot, and other red wines and select the one that best suits your preferences. Pinot Noir rests squarely in the dry red wine category.
Any wine with less than 3% residual sugar falls under the category of dry wine. “Off-dry” refers to wines that contain 3% to 5% residual sugar.
However, there is a catch, In the fermentation process, sugar and yeast result in the production of alcohol and carbon dioxide. The sugar that is left over after yeast has turned grape juice into alcohol is known as residual sugar.
Despite the fact that we’ve claimed Pinot Noir is dry, dryness is a result of sugar. As a result, it can be manipulated by the winemaker, a winemaker may decide to change the course of the fermentation by eliminating the yeast before it has finished turning the sugar into alcohol, increasing the sweetness. This is one of the causes of certain Pinot Noirs being sweeter than others.
This means Pinot Noir can either be quite dry or downright sweet depending on the amount of residual sugar present. Pinot Noir is in fact even used to make some fantastic dessert wines!
But generally speaking, Pinot Noir belongs to the dry red subcategories. A dry Pinot Noir’s absence of residual sugar helps to temper the rich fruit aromas in this lovely red wine. Many of the flavour nuances that the wine’s structure and tannins bring forth would be lost if it was overly sweet.
How To Enjoy Pinot Noir Wine?
Here are the things to keep in mind when serving Pinot Noir:
- The ideal serving temperature for pinot noir is 55°F, which is slightly chilled.
- Don’t decant the Wine. Pinot noir is suitable for serving straight from the bottle and does not require decanting.
- The right glass is important. Get the most out of your Pinot Noir’s nose or scent, and drink it from a big, bell-shaped glass.
- Bottoms Up. To retain Pinot Noir at its best, drink it within a day of opening.
- Pinot noir can be aged for up to eight years; hence mature the wine gracefully.
What Are The Best Pinot Noir Food Pairings?
The beautiful Pinot Noir food combination is perfect for meat dishes with game, duck, pheasant, or beef since Pinot Noir tends to be one of the heavier varieties of wine and is also wonderful on the tongue. It works well as an elegant complement to cheese canapés or hors d’oeuvres when slightly cooled.
Pinot Noir is a versatile wine that goes well with a variety of dishes. Fruitier versions go well with salmon or other oily fish, roasted chicken, or pasta dishes like spaghetti bolognese. Larger, more tannic Pinot Noirs go best with duck and other game, casseroles or stews like beef bourguignon, beef estofado, or ossobuco.
Additionally, it goes well with earthy meals like lentils, mushroom risotto, beef and mushroom stroganoff, and dishes with truffles. There are also amazing dessert pairs.
Desserts made with forest fruit go best with rosé or any Champagne that has a significant amount of Pinot Noir.
FAQ
1. Is Pinot Noir the red version of Pinot Grigio?
No. They are not the same however they are related.
Despite having the term “Pinot” in front of their names, Pinot Grigio and Pinot Noir are fundamentally different wines. Pinot Noir is a red wine, whereas Pinot Grigio is a white.
Pinot Grigio and Pinot Noir are actually colour variations of the same grape, which you may not know. All Pinots, including Pinot Grigio, Pinot Gris, Pinot Blanc, and Pinot Noir, are merely colour variations of Pinot Noir, according to the study. Be sure to sample the other members of the wine family if you enjoy one!
2. Should Pinot Noir be refrigerated?
Yes. You can store Pinot Noir In Fridge.
Store pinot noir and other wines ideally away from light and vibration in a temperature- and humidity-controlled environment. Pinot noir can be kept in a wine refrigerator, which is the ideal temperature for preserving it.
3. Do you refrigerate Pinot Noir after opening?
Yes, you can.
Just as you store open white wine in the refrigerator, you should refrigerate red wine after opening it. Beware that more subtle red wines, like Pinot Noir, can start turning “flat” or taste less fruit-driven after a few days in the refrigerator. Red wines do not have a long shelf life. About 2-5 days.
4. When should you drink Pinot Noir?
In contrast to the 10 or 20 years that outstanding Cabernet Sauvignon can age, Pinot Noir should be consumed within four to five years after the vintage date.
Check More Posts :
