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Pinot Noir Taste - Everything You Need to Know
January 16th, 2019
Pinot Noir Taste
Pinot noir taste is the stuff of legend. It makes many winemakers dream of making wines from this ancient, noble grape and seduces many more wine enthusiasts. Pinot Noir can be so compelling that it’s not uncommon to hear of wine lovers’ obsession with this charismatic grape variety!Pinot Noir in Your Wine Glass

What to look for when selecting the perfect Pinot Noir glass.
Pinot Noir Taste Description

Pinot Noir flavor descriptions.
La Crema Pinot Noir Taste

Taste the distinctiveness of La Crema Pinot Noir.
Pinot Noir Terroir

Pinot Noir terroir.
Pinot Noir Winemaking
Pinot Noir’s taste comes not only from terroir but also from winemaking. Every step counts, especially with delicate Pinot Noir. Pinot Noir grapes are often harvested at night or in the early morning to keep the grapes fresh (think of eating grapes kept in the fridge rather than those sitting on the counter at room temperature for days). Careful selection in the vineyard then again at the winery ensures that only the best fruit goes into your final wine, giving it the freshest essence of the berries. The grape stems are then removed to ensure that no green, woody flavors are transferred into the wine. Though cool on arrival, Pinot Noir grapes are often chilled for a “cold soak” before the fermentation begins. This technique gives the final wine two qualities: deeper color and smoother tannins. Pinot Noir may be fermented in stainless steel tanks or in French oak vessels. Stainless steel fermentations emphasize the fruit character. Oak barrel fermentation preserve a wine’s fruit focus while giving it a fuller mouthfeel. To promote color extraction and tannin development, a wine will be “punched down” or “pumped over”. As Pinot Noir is typically pale in color and light in tannins, the more aggressive action of punching down (taking a broad surfaced tool and plunging it into the fermentation to mix up the skins and juice) tends to give Pinot Noir more of both. Pumping over is a more gentle extraction method. After Pinot Noir is pressed off its grape skins, it is traditionally aged in oak for nine to twelve months. Before bottling, the barrels are blended to achieve a specific Pinot Noir taste profile or simply to combine many plots from the same vineyard.Pinot Noir Taste and Food Pairing

Tips for a perfect pinot noir and food pairing.