Pinot Noir is one of the world’s most popular red wine grapes. While the variety originated hundreds of years ago in France’s Burgundy region, it has spread across the globe, much like its white Burgundian counterpart Chardonnay. Today, wine lovers can enjoy Pinot Noirs from California’s Sonoma Coast and Russian River Valley, Oregon’s Willamette Valley, New Zealand’s Marlborough and Central Otago, and many other regions.
While versions from different countries and appellations can vary in style, a few things unite most Pinot Noirs. Generally, these red wines are beloved for their easy-drinking qualities, including lower levels of tannins, generous red fruit flavors and pronounced floral accents.
Adding to the grape’s allure, it is closely associated with some of the most revered wineries in the world, such as Domaine de la Romanée-Conti and Domaine Leroy in Burgundy and Marcassin in California.
At more affordable prices, Pinot Noir also accounts for some of the most widely sold wine brands in the world, such as Meiomi and La Crema, whose 2021 Sonoma Coast Pinot Noir was named Wine Spectator’s Top Wine Value of 2023.
What’s Pinot Noir?
Pinot Noir is a red grape variety of the Vitis vinifera vine species. It most likely originated in France’s Burgundy region at least 1,800 years ago. The name “Pinot” derives from the French word pineau (“pine”), meaning that Pinot Noir’s name translates literally to “black pine”. According to the French linguistics database Centre Nationale de Ressources Textuelles et Lexicales, this name refers to the vine’s dark grape bunches, which are shaped similarly to pine cones.
Pinot Noir is, unsurprisingly, related to the similarly named Pinot Gris and Pinot Blanc grapes, which are a grey- and white-colored mutations of the variety, as well as the red Pinot Meunier. (Pinot Noir is also the ancestor of several well-known varieties, including Syrah.) A number of Pinot Noir clones are grown around the world, bearing names such as “Dijon” (the capital of the Burgundy region), “Pommard” (a village in Burgundy) and “Mount Eden” (one of the oldest Pinot clones in California).
While Pinot Noir is best known for making red wines, its grapes can also be used to produce rosé wines (for instance, Sancerre rosé in France’s Loire Valley), white wines and sparkling wines. Indeed, Pinot Noir and Pinot Meunier are two of the three approved grapes used to make Champagne, as well as sparkling Franciacorta and Trentodoc wines in Italy.
How Do You Pronounce Pinot Noir?
The most common pronunciation of Pinot Noir is “pee-no nwar.” The “t” is silent, and the “r” softer and more guttural than a hard English “r.” You may also encounter alternate, local names for the same grape, such as Pinot Nero (PEE-no NAIR-o) in Italy, Spätburgunder (SHPAYT-ber-goon-der) in Germany or Blauburgunder (BLOU-ber-goon-der) in Austria.
What Are the Characteristics of the Pinot Noir Grape Variety?
Pinot Noir’s grape skins are black and thin, and Pinot Noir vines prefer cooler climates with long growing seasons. Pinot Noir is considered a delicate, “finicky” grape, requiring more careful attention in the vineyard. With its thin skins, it doesn’t stand up as well to high heat, too much sun, hail or too much rain as hardier, thicker-skinned grapes; in addition, the grapes in the clusters are close together, making them more prone to mildew and rot in very damp conditions. However, it thrives in calcareous, marl and loam soils and often benefits from sites that have morning fog. When the gamble of growing Pinot Noir pays off, the vines produce grapes with great potential to create wines with complex, concentrated and layered flavors.
One of the most celebrated characteristics of Pinot Noir is its ability to communicate a “sense of place,” or terroir, through the flavors and characteristics of its resulting wines. For instance, if Pinot Noir in Burgundy is grown in two different sites with distinct soil types, elevations and sun and wind exposures, the grapes from those vineyards can produce noticeably different styles of wine—even when the wines are made using the same techniques. One Pinot Noir might be richer, with riper fruit flavors and a rounder texture, while the other might be more elegant, with more acidity and a minerally streak accompanying the fruit.
Winemakers have observed this quality of Pinot Noir for centuries: In the Middle Ages, winegrowing Cistercian and Cluniac monks in Burgundy took notice and demarcated different vineyard sites for making distinctive styles of Pinot Noir. Many of these sites are still delineated today as Burgundy’s grand cru and premier cru vineyards (the sources of the region’s most acclaimed wines), as well as other celebrated lieux-dits (meaning named vineyard sites).
What Does Pinot Noir Taste Like?
Is Pinot Noir “a good wine”? The answer is a resounding “absolutely!” Not only is Pinot Noir one of the world’s “noble wine grapes,” it accounts for some of the most celebrated wines in the world. Beyond those famous names, there is a lot more greatness to be found.
Red Pinot Noirs will generally be dry (rather than sweet), still wines. These reds are often light- to medium-bodied with low levels of tannins and moderate to high levels of bright acidity. As for Pinot Noir’s alcohol content, the minimum ABV level is around 12%, and the maximum ABV can fall between 13.5 percent to 15 percent, depending on where and how the wine was made.
Among tens of thousands of Wine Spectator tasting notes for Pinot Noir, the most common descriptors for these wines are bright red fruit flavors of cherries, strawberries and raspberries, frequently with floral accents (such as violet or rose) or tea notes. Versions from Europe—particularly Burgundy—are likely to display additional notes of earthiness, minerality or spice. Meanwhile, Pinot Noirs made outside of Europe—in California, for example—may show riper, darker, more generous fruit flavors (black cherries, plums or blackberries).
However, these contrasts don’t always hold true; Pinot Noirs from Oregon, a major newer region for the grape, are often closer in style to versions from Burgundy. And a winery in one region may choose to produce Pinot Noirs that are stylistically similar to those from another region.
When young, Pinot Noirs are juicy and approachable. The best versions can develop elegant complexity as they age, taking on dried fruit flavors and savory accents such as leather and a mushroomy, earthy note often described as “forest floor” (sous-bois in French).
How to Best Serve Pinot Noir
You’ve probably heard that red wine should be served at “room temperature,” but Pinot Noir and other lighter-bodied red wines are better served slightly chilled, between 50° to 60° F. Temperatures within this range will help bring out the wine’s complex notes and refreshing character.
To best enjoy Pinot Noir, serve it in a clear glass meant for red wine, which will have a larger bowl and a wider opening than white wine glasses. And don’t fill the glass more than halfway; you want room to swirl the wine and release all its seductive aromas.
While specialized wine glasses exist for just about every major grape variety, you don’t need to invest in these. However, if you want to experience the nuances of a wine to its fullest (especially if you’re drinking a pricey bottle) and can afford the indulgence, you’ll at least want to get a set of “Bordeaux glasses” (for tannic, full-bodied wines such as Cabernet Sauvignon) and a set of “Burgundy glasses,” which have the widest bowl among red wine glasses and a more tapered opening than Bordeaux glasses to capture the most delicate of Pinot Noir’s aromas.
Why Is Pinot Noir So Popular?
For centuries, Pinot Noirs have been among the most sought-after wines in the world. (Among other noble imbibers, the court of King Louis XIV of France was known to enjoy red Burgundies.) Why? Yes, Pinot Noirs are accessible and drinkable in their youth, not requiring years of cellaring, and they are extremely food friendly. Sommeliers often turn to these elegant reds when trying to strike a balance at a table of diners ordering everything from fish to beef. But it’s so much more than that.
“The first taste of a great Pinot Noir can turn a wine lover into a Pinot Noir fanatic,” Wine Spectator senior editor Bruce Sanderson, the magazine’s longtime Burgundy taster, wrote in a 2006 article titled “Seduction in a Glass.” He described Pinot Noir as making “sensuous wines,” “wines with curves rather than edges,” wines “of the earth,” wines that speak to the soul. “Perhaps appealing to our primitive instincts, the wild, earthy, animal side of Pinot Noir is distinctive and alluring,” he continued.
If that seems a bit like hyperbole, consider his description of the Pinot Noir that converted him: a then-25-year-old Burgundy, the Domaine de la Romanée-Conti Richebourg 1966. “The bouquet was sensational, complex and fleeting, with sweet fruit, rich earth, truffle and decadent notes of fading flowers and autumn leaves. The texture was silky, delicate on the palate yet with an intensity that continued for what seemed like minutes.” Not every Pinot Noir is going to give you that level of experience, but searching for the ones that do is part of the fun.
In 2004, Pinot Noir gained fame far beyond the realm of wine lovers when it was featured in the critically acclaimed film Sideways as the favorite wine of main character Miles (played by Paul Giammati). The movie sparked a tourism boom in Santa Barbara County, the setting for the movie; by the first half of 2005, sales of Pinot Noir had spiked, and they continued to grow in the following years.
The reputation of previously popular Merlot, however, suffered from the insults slung at the red variety by Miles in Sideways (even though he is seen drinking the Château Cheval Blanc 1961, a blend of Cabernet Franc and Merlot from one of Bordeaux’s most collectible estates, at the end of the movie). So … is Pinot Noir really better than Merlot? Or are these wines similar?
Both Pinot Noir and Merlot originate in France, though Merlot comes from Bordeaux in Southwest France, not Burgundy. Both Pinot Noir and Merlot display red fruit flavors and, when aged in oak, spice accents like vanilla. However, Merlots generally have more body, higher levels of tannins and lower levels of acidity than Pinot Noirs. The fruit flavors and textures of Merlots are also plusher than those of Pinot Noirs. Merlot also makes some of the most coveted wines in the world: Think Pétrus from Bordeaux or the super Tuscan Masseto. So neither grape is “better” than the other; they just suit different palates, food pairings and occasions.
Another reason that Pinot Noir is popular is that these wines can deliver excellent value for the quality: Compared to Cabernet Sauvignon, which tends to start at around $100 for bottlings from top wineries, you can still find outstanding Pinots in the $40 to $50 range and even many classic-rated Pinots priced under $100. You may have to do a fair amount of searching for Pinot Noirs priced no more than $25, but they do exist and can deliver tremendous quality at those prices.
Popular Pinot Noir Labels
Along with La Crema and Meiomi, other well-known and widely available Pinot Noir labels include: Louis Jadot and Bouchard Père & Fils in Burgundy, and Belle Glos in California. For wineries that offer particularly great Pinot Noir values, look to Oregon’s A to Z Wineworks and California’s Castle Rock, among others.
Why Are So Many Pinot Noirs So Expensive?
Yes, there are also many Pinot Noirs priced well into the hundreds or even thousands of dollars. Understandably, the Pinot Noirs that are among the world’s most acclaimed wines can carry hefty price tags, and, as is often the case, other wines within the same category will follow that lead. But there are other reasons that Pinot Noirs can be expensive.
For one, Pinot Noir vines tend to bear lower crop yields than some other popular grape varieties, and their bunches have small berries. Growers will even manage their vines to produce fewer clusters, or trim green clusters, in an effort to get grapes with flavor complexity and concentration. On top of that, premier winemakers will often perform rigorous fruit selection as the harvest comes into the winery, sifting out any grapes that do not meet their standards. How does this all add up? Fewer grapes means less wine, which means a scarcer product—and higher prices.
Leading Pinot Noir producers also face high expenses to maintain the quality of their wines. Because Pinot grapes are delicate, in Burgundy, for example, they are almost always picked by hand, which means more workers are needed than when a vineyard is harvested by machine. And they often must be picked at night or early morning to keep the grapes cool and preserve their freshness. To add nuance to the wines, Pinot Noirs are frequently aged in oak (and sometimes also fermented in oak), which adds to overhead; the best new French oak barrels can range from $900 to a few thousand.
In recent decades, because Pinot Noir is so adept at expressing terroir, more wine regions have followed the Burgundian approach, making many different, small-lot bottlings from single vineyards rather than blending from different sites for a larger-production wine. Wineries will pay a premium to source grapes from celebrated and historic vineyards whose names merit appearances on the front labels of wines. But building a brand around vineyard-designated wines also increases risk, whether the grapes are purchased from a grower or come from a winery’s own estate vineyards. In places like Burgundy, which can experience crop-destroying hailstorms, a poor vintage can lead to a tiny harvest and little wine to sell.
Where Are Pinot Noir Wines Made?
From its historic home in France’s Burgundy region to the rising star of California’s Sonoma Coast, Pinot Noir is generally made in cool-weather countries and regions. Earth’s changing climate means that areas that struggled with inconsistent vintages are now finding more consistent success (and often riper-style wines) while other areas that were previously considered too cool for growing many red grapes are opening up for Pinot Noir.
For now, Pinot Noir is a primary grape as far as plantings and wine quality in France (Burgundy), California (Sonoma County, Santa Barbara County), Oregon (Willamette Valley), New Zealand (Central Otago and Marlborough) and Italy (Franciacorta, Trentodoc).
Pinot Noir can also be found (sometimes under other names) in many other parts of the world, including notable examples from the European countries of Austria, Germany and Switzerland; New York’s Finger Lakes and the Southern Hemisphere countries of Australia (particulary the island of Tasmania), Chile and South Africa.
Burgundy, France
For most, Burgundy is the first name that comes to mind when thinking about Pinot Noir. After all, Burgundy is where the grape originates and is home to many of the most collectible, ageworthy Pinot Noirs. Over centuries, the region developed techniques for growing, harvesting and vinifying Pinot Noir that are still followed today. And the wines are certainly delicious, building in complexity and nuance from village-level bottles to premiers crus to grands crus. One of the primary distinctions in Burgundy is between the two subregions of the prestigious Côte d’Or: the more northerly Côte de Nuits and, just below it, the Côte de Beaune. The Côte de Nuits—more celebrated for its reds than whites—makes Pinot Noirs that are often elegant, structured, complex and ageworthy. Meanwhile, Côte de Beaune reds tend to be richer and riper with generous fruit notes upon release.
Burgundy Wineries to Know
Domaine de la Romanée-Conti
Often known as DRC, this Burgundy domaine is based in the Côtes de Nuits commune of Vosne-Romanée, where it harvests grapes from grand cru vineyards (such as La Tâche, Richebourg and Romanée-Conti) to make a range of highly sought-after wines. (Incidentally, a bottle of DRC’s Richebourg appears in Sideways.)
Armand Rousseau
Founded in the early 20th century, Domaine Armand Rousseau is now led by Eric Rousseau (the grandson of the domaine’s namesake founder), who makes several reds from Côtes de Nuits grand cru vineyards around the town of Gevrey-Chambertin, including Mazis-Chambertin and Mazoyeres-Chambertin.
California, United States
Beyond Europe, Pinot Noir’s best-known bastion is California. The grape has grown in the Golden State since the late 19th century, and it has become vital to winemaking in California’s cooler reaches, including subregions such as Carneros; Sonoma’s Sonoma Coast and Russian River Valley, Mendocino’s Anderson Valley, Santa Barbara County’s Sta. Rita Hills and Santa Maria Valley and Monterey’s Santa Lucia Highlands. Over the years, winemakers have discovered ideal sites for growing Pinot Noir vines, establishing a nexus of celebrated vineyards (Hyde Vineyard, Hirsch and Pisoni Vineyard, to name only a few). Stylistically, these wines range from types similar to Burgundy’s (leaner, with firmer tannins and earth and mineral accents) to plusher and riper versions with rich dark fruit and spice notes, and styles in between.
California Pinot Noir Wineries to Know: Sonoma County
Kosta Browne
Based in Sebastopol, Calif., Kosta Browne is one of the most prized names in Sonoma Pinot Noir; its 2009 Sonoma Coast Pinot Noir was selected as Wine Spectator’s Wine of the Year in 2011. Dan Kosta and Michael Browne founded the winery, but it has changed investors over the years and was purchased by Duckhorn Wine Company in 2018. While Kosta Browne is centered in the Russian River Valley, it uses grapes from other California regions as well.
Williams Selyem
Burt Williams and Ed Selyem founded this legendary winery in the 1970s, starting with Zinfandel and adding Pinot Noir not long after. The duo sold the winery to vintner John Dyson in 1998. Burgundy’s respected Faiveley family became majority owners in 2024, and the winery remains one of California’s leading Pinot Noir specialists.
California Pinot Noir Wineries to Know: Santa Barbara County
Brewer-Clifton
In the Sta. Rita Hills, Brewer-Clifton has set new standards for California Pinot Noir since Greg Brewer and Steve Clifton founded the winery in 1996. Brewer-Clifton offers a range of single-vineyard wines, tapping the 3D, Machado, Hapgood and Perilune vineyards, as well as a single-clone bottling. The winery’s Pinot Noir Sta. Rita Hills 2012 was Wine No. 8 in Wine Spectator’s Top 10 Wines of 2014.
Oregon, United States
It is no surprise that Oregon has become one of Pinot Noir’s star regions: Its climate offers similar conditions to those in Burgundy. A number of wineries in Oregon’s Willamette Valley have established excellent reputations with Pinot Noir in recent decades, producing wines that are comparable in style and quality to those of Burgundy. What’s more, Oregon’s Pinot Noirs can offer fantastic value, with many bottlings priced under $50.
Oregon Pinot Noir Wineries to Know
Evening Land
Within Oregon, Evening Land sources grapes from the Eola-Amity Hills sub-appellation in Willamette Valley. The winery was founded in 2005, and is currently owned by Raj Parr, a longtime sommelier, and winemaker Sashi Moorman. Evening Land also makes wine in California and Burgundy.
Beaux Frères
Michael G. Etzel has been making wine at his winery, Beaux Frères, since 1990; previously a wine salesman, Etzel was inspired by a road trip in Oregon to eventually establish a winery on what had once been a pig farm. His son Mike D. Etzel now oversees the winery. Beaux Frères’ Pinot Noir Ribbon Ridge The Beaux Frères Vineyard 2018 was Wine No. 9 in Wine Spectator’s Top 10 of 2020.
New Zealand
New Zealand is, perhaps, Pinot Noir’s premier foothold in the Southern Hemisphere, with several key subregions for the grape: Martinborough on the North Island and Central Otago and Marlborough on the South Island. Very broadly, these areas offer lively yet rich versions with generous fruit notes.
New Zealand Pinot Noir Wineries to Know: Central Otago
Felton Road
One of the best-known wineries in New Zealand, Felton Road was established in 1991 when winemaker Stewart Elms planted vineyards around the town of Bannockburn, becoming a winemaking pioneer in the area. Felton Road’s Pinot Noir Central Otago Bannockburn 2017 was Wine No. 12 of Wine Spectator’s Top 100 Wines of 2018, and the winery continues to be at the forefront of defining New Zealand Pinot Noir and promoting sustainable methods of winegrowing.
New Zealand Pinot Noir Wineries to Know: Martinborough
Escarpment
Escarpment was founded in 1998 by Robert Kirby and Larry McKenna after the duo met at a dinner party. McKenna retired as winemaker and CEO after 23 years, and Tim Bourne now oversees wine production. The winery’s Pinot Noir Martinborough Kupe Single Vineyard 2013 was Wine No. 7 of Wine Spectator’s Top 10 Wines of 2015.
Chile, South Africa, Australia and Others
Beyond Pinot Noir’s key countries and regions, look for quality examples made in Austria, Germany, Northern Italy, Switzerland, New York’s Finger Lakes, Chile, South Africa and the Australian island of Tasmania. While not as well-known in the U.S. market, they can show great quality and offer fantastic value.
What Foods Pair Well with Pinot Noir?
Pinot Noirs are wonderful wines to serve and pair with a wide range of foods, thanks to their bright acidity, red fruit notes and low to moderate levels of tannins. Classic pairings traditional in Burgundy include boeuf Bourguignon and coq au vin, but these reds are delicious alongside a variety of dishes featuring chicken, duck, game, pork, salmon and other rich fish, pasta, beans, mushrooms and grilled vegetables. And, of course, cheese—particularly hard cheeses with milder flavors.
However, avoid pairing lighter Pinot Noirs with rich dishes that will overpower their structure. With the exception of the fullest-bodied Pinots, save the steak and rich sauces for wines such as Cabernet Sauvignon.
Suggested Recipe Matches
California Pinot Noir
Red Burgundy
• Chicken soup with ginger, turmeric and lemon
Oregon Pinot Noir
• Za’atar spatchcocked chicken
• Wild salmon tournedos with Pinot Noir sauce
• Find more recipes to pair with Pinot Noir.
If You Like Pinot Noir, Try These Wines
Cinsault
While it isn't certain that this grape originated in southern France, Cinsault is undeniably linked to that region today. Across Provence and the Rhône Valley, it is used to make lighter-bodied reds (and often rosés) with low levels of tannins and moderate levels of acidity. These wines tend to display red fruit, floral and tea notes. Beyond France, Cinsault is associated with South Africa, where the grape is known as Hermitage. And while Cinsault is not directly related to Pinot Noir, these two grapes have been crossed, resulting in Pinotage, one South Africa's hallmark varieties.
Frappato
Primarily grown on the Italian island of Sicily, in the coastal Vittoria area, this thick-skinned grape makes vibrant, lighter-bodied reds with generous cherry flavors and mineral, floral and spice accents. These wines tend to have lower levels of tannins. The grape is often blended with Nero d’Avola, as in the wines of Sicily’s Cerasuolo di Vittoria DOCG.
Gamay
The Gamay grape—a descendant of Pinot Noir—is most closely linked to France’s Beaujolais region, just to the south of Burgundy. (In fact, Gamay was grown elsewhere in Burgundy before being banned in 1395 by Philip the Bold, Duke of Burgundy, who fortunately overlooked enforcement in Beaujolais, whose terroirs better suited the grape). Gamay wines bear some similarity to Pinot Noirs in their bright acidity and generous red fruit flavors, as well as minerally and earthy accents. While Gamays are often lighter-bodied and less tannic than Pinot Noirs, the most serious versions of Beaujolais, such as Morgon and other cru Beaujolais, can display comparable textures.
Mencía
Grown primarily in northeast Spain (including Bierzo) and Portugal, this Iberian grape produces red wines with pronounced red fruit notes, bright acidity and moderate levels of tannins. Like Pinot Noir, Mencías can also pair deliciously with grilled chicken.
Merlot
While Merlots will generally be fuller-bodied than Pinot Noirs, with higher levels of plush tannins, their red fruit flavors and spice notes offer much for Pinot Noir fans to enjoy.
Nerello Mascalese
Tracing its history to ancient Greece, this grape variety is now closely associated with Sicily, particularly the areas around active volcano Mount Etna. Like Pinot, Nerello Mascalese can express terroir vividly, and the resulting wines are light- to medium-bodied with moderate levels of tannins and often show a mix of red fruit, herb, mineral and earth notes. It’s often blended with Nerello Cappuccio.
Sangiovese
Sangiovese, the preeminent grape of Italy’s Tuscany region, produces wines with red fruit, mineral, herb and spice notes that won’t be unfamiliar to Pinot Noir drinkers; though, take note, Sangioveses do tend to have higher levels of grippy tannins, compared to Pinot Noirs.
St. Laurent
Closely associated with Austria, the St. Laurent grape is a descendant of Pinot Noir. Like its parent grape, it generally makes wines with moderate to high levels of acidity, lower levels of tannins and a moderate amount of body. These reds tend to show a mix of rich red and dark fruit notes with spice, chocolate and herb accents.
Learn More About Pinot Noir
• 2022 and 2021 California Pinot Noir: Feeling the Heat
• Pure Red Burgundies: 2021 Tasting Report
• Oregon Ascendant: 2021 and 2022 Pinot Noirs
• Burgundy vintage chart: Côte de Beaune reds
• Burgundy vintage chart: Côte de Nuits reds
• Burgundy vintage chart: Older reds
• California Pinot Noir vintage chart
• Oregon Pinot Noir vintage chart
• Our scores and tasting notes for recently rated global Pinot Noirs
