No wine inspires devotion like pinot noir. Its unique qualities make for a red wine equally adored by beginners and connoisseurs - a fresh and breezy drop for a casual dinner or a wine to be studied and revered. But what does pinot noir taste like? Let’s take a closer look.
Pinot noir has a reputation for being a complex yet delicate wine, with plenty of flavours and aromas - sometimes called the ‘peacock’s tail’ for its spectrum of vibrant characters.
Here are some typical flavour/aroma notes of pinot noir:
Of course, there are other factors that will determine what a pinot noir tastes like. Here are two of the big ones:
When a wine is influenced by where it’s grown, it’s called ‘terroir’, and it’s what makes a grape-like pinot noir unique to its vineyard site. Pinot noir is particularly reflective of its growing conditions, with a thin skin that leaves it sensitive to hot weather, fungus, mildew and diseases. It means that pinot noir prefers cooler climates and protected locations like valleys.
In Australia, pinot noir grows best in our cooler regions, mostly in Victoria and Tasmania. In Victorian regions like Gippsland, the Yarra Valley and the Mornington Peninsula, more mild temperatures result in delicate wines with powerful aromas of red fruits and a pleasing acidity.
Explore our range of Australian pinot noir today.
Without getting too technical, there are many ways that winemakers can influence the way a wine will taste. These two factors apply to winemaking in general, but here we’ll focus just on pinot noir:
Is pinot noir sweet or dry? Well, pinot noir is typically a dry wine that is not especially bitter. To understand why this is the case, let’s break down each component:
Due to its thin skins and minimal time spent in oak, Pinot Noir generally has a softer tannin compared to other red wine varietals like Shiraz. Tannins are an astringent compound found in grape skins and oak barrels and can leave a dry sensation in the mouth.
Dry and light, pinot noir is classically food-friendly. It has the acidity to cut through rich foods, is light enough not to overpower delicate dishes and pairs well with richer meats. It’s an excellent all-rounder and makes a perfect addition to most dinner tables.
It’s hard to go wrong with pinot noir and food, but here are a few typical pairings:
Pinot noir is prized by wine experts for its depth and complexity, but it’s equally appreciated by beginners. It’s highly aromatic, low in tannin but high in acidity, light-bodied and food-friendly. For those new to red wine, it can be a perfect gateway.
At De Bortoli, we produce a wide range of pinot noir from some of Australia’s best growing regions. Browse our range today - you’ll find everything from the premium Yarra Valley pinot of our Lusatia collection to our easygoing Estate Vineyard Pinot Noir.
Grapes with thick skins, like shiraz and cabernet sauvignon, have high levels of tannin, but with its thin skin, pinot noir is often quite soft and not very bitter. Sweetness may be found in wines produced in warm climates that aren’t as well-suited to growing pinot noir. Instead, cool climate grapes like pinot noir tend to be quite dry as a rule.
It’s hard to pin down exactly why pinot noir tastes so good, but we’ll try. It’s light-bodied with a refreshing acidity; it has a soft tannin which makes it easy-drinking on its own; it’s extremely food-friendly and, most of all, it has a spectrum of incredible flavours and aromas like cherry, strawberry, baking spices and subtle earthy notes. It is, quite possibly, one of the finest wine on earth.
There’s no doubt that pinot noir is a delicious wine and the only way to truly understand what you find delicious is to try it. De Bortoli has a wide range of pinot noir for every style and price point. Why not try one today?
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