Today we’re going to talk about the reigning Princess of the wine world, Pinot Noir.  I have been eagerly awaiting to talk about Pinot Noir since it happens to be my favorite of all the red wines.  I often tell people the great thing about Pinot Noir is that it's a good “Gateway” wine; it’s a perfect wine to start out with when you’re trying to make that transition from white wines to red.  For many years Pinot Noir went virtually un-noticed in this country as we focused on our Merlots and Chardonnays. Only a select few seemed to appreciate a good Pinot, that is until the movie “Sideways” came on the scene.  Now practically everyone is singing the praises of Pinot Noir and that popularity has been reflected in the price point as well.  Although I have to say that there are still good ones to be found under $20, my particular favorite is from Esser Vineyards.

Pinot Noir is the red grape in France’s Burgundy wine country, but the grape itself has always had a reputation of being a bit unstable which can make it hard for Pinot Noir fans to find truly top quality wines.  With that being said, some of the best Pinot Noir wines are among the best wines in the world, period.  Although France is still the largest cultivator of the Pinot Grape, California isn’t far behind.  Areas such as Carneros, Monterey, Santa Barbara, the Russian River Valley and our friends in Oregon are all producing top notch Pinot Noirs.

Pinot Noir is a medium bodied wine, described at times as being delicate, compared to the full-bodied Cabernet Sauvignon and Merlot.  Pinot Noir has very fruity characteristics and just enough tannins to brighten the flavor like when you use a little lemon to brighten the flavor of fish.  Depending on the age of the Pinot Noir, the aromas and flavors can range from that of cherries, plums, raspberries, and strawberries to more complex flavors like chocolate, tobacco, or figs.  You can even detect an earthiness at times.  The great thing about pairing Pinot Noir with food is that because the aromas and flavors run the gamut, you can pair it with almost anything.  This is a red wine that you can drink with Chilean Sea Bass and Beef Stew. The most classic pairing is that of Pinot Noir and Roast Beef.  Other great pairings are Duck, Quail, or Lamb.  I’ve served Pinot Noir with a simple Cheese Quiche; I’ve even polished off a bottle with Pizza.  But always remember my number one rule, the flavors of the wine must compliment the flavors in your food; meaning a Pinot Noir that has flavors of Chocolate or Tobacco wouldn’t necessarily go well with that Sea Bass, but one with more fruit flavors will.  And, as with all the wines we discuss, the key is to find what you like and make it work with your favorite meals. And always taste, taste, taste as many different wines as you can. Train your palate.

Next time we will meet up with that lovely lady Syrah.

About Chef Heather

Chef Heather (aka Foodie Princess) is a graduate of the Institute of Culinary Education in New York City (formerly Peter Kumps New York Cooking School). She has worked for Gourmet Magazine, TV Personality Katie Brown, and the New York based Indian-fusion restaurant Tabla. Chef Foodie Princess resides in New Jersey with her husband and daughter and is in the process of launching her own Personal Chef Service "The Princess & The Pea".