A few words about Pinot Noir
Pinot noir is a black wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is derived from the French words for "pine" and "black" alluding to the grape variety's tightly clustered dark purple pine cone-shaped bunches of fruit.
Pinot noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine.
The tremendously broad range of bouquets, flavors, textures and impressions that Pinot noir can produce sometimes confuses tasters. In the broadest terms, the wine tends to be of light to medium body with an aroma reminiscent of black and / or red cherry, raspberry and to a lesser extent currant and many other fine small red and black berry fruits. Traditional red Burgundy is famous for its savoury fleshiness and 'farmyard' aromas, but changing fashions, modern winemaking techniques, and new easier-to-grow clones have favoured a lighter, more fruit-prominent, cleaner style. The wine's color when young is often compared to that of garnet, frequently being much lighter than that of other red wines. Pinot noir is also used in the production of Champagne (usually along with Chardonnay and Pinot meunier) and is planted in most of the world's wine growing regions for use in both still and sparkling wines.