Pinot Noir is the “detail” red: lighter body, softer tannin, and a perfume that can shift dramatically by region and vintage. When people say Pinot is “transparent,” they mean it shows place and winemaking choices clearly—great Pinot can taste like fruit and forest at the same time.
At a glance
- What it feels like: silky, less drying than Cabernet
- What it tastes like: cherry, strawberry, cranberry; often earth, spice, tea
- What to know: serve slightly cool; heavy oak can flatten nuance
Pairing superpower
Pinot is one of the easiest reds to pair with foods that “break” bigger reds: salmon, mushrooms, roast chicken, duck. It can complement savory flavors without bullying them.
Serving guidance
Chill it briefly. Slightly cool temperatures make Pinot feel brighter, less sweet, and more aromatic. If it’s too warm, it can feel alcoholic and soft.
