Pinot Noir is a red-wine grape native to the Burgundy region of France. Pale in colour, it offers bright aromas of red fruits such as strawberry and cherry and a delicate, silky texture. With gentle tannins, it is loved worldwide as an easy entry point for anyone new to red wine.
What does Pinot Noir taste like?
Its hallmark is a light, elegant style. Fruit and acidity are well balanced — fresh when young, developing complex notes of mushroom and black tea with age.
| Attribute | Tendency |
|---|---|
| Body | Light to medium |
| Tannin | Low |
| Acidity | High |
| Style | Dry |
What food pairs with Pinot Noir?
Its delicate character makes it a great match for Japanese cuisine. Try roast duck, mushroom dishes, salmon or tuna, and dishes built on dashi and soy sauce such as sukiyaki and teriyaki.
How Pinot Noir changes by region
Its home in Burgundy is refined and mineral. In New Zealand (Marlborough, Central Otago) and California it becomes fruitier and more approachable.
Recommended Pinot Noir
Swirl carries Pinot Noir from several countries. Browse the full Pinot Noir selection here.
FAQ
Q. Is Pinot Noir sweet?
A. It is dry by nature. Its fragrant fruit can read as sweetness, but in taste it is classified as dry.
Q. What is the best serving temperature?
A. A slightly cool 14–16°C is ideal. Don't over-chill — a light chill lifts the aromas and fruit.
Q. How do Burgundy and New Zealand Pinot differ?
A. Burgundy tends to be refined and mineral; New Zealand is fruitier and more approachable.
