Pinot Noir is a complex grape variety known for its dark-colored skins and is the 10th most widely planted grape globally, cultivated in regions like Oregon, California, New Zealand, and France, where it originated. The wine typically features flavors of cherry, raspberry, and earthy notes, with variations in acidity depending on the growing region's climate. It is celebrated annually on August 18 as International Pinot Noir Day and pairs well with lean meats and various cheeses.

1. PINOT NOIR

2. Pinot Noir
 Its name from a combination of the French word for pine, (Pinot), due to its tight, pine cone
shaped, The word Noir comes from the grape skins natural dark color
 Pinot Noir as a plant is quite complicated wine grape
 there are 16 known, unique different types of Pinot noir grapes grown today.
 Pinot Noir is the 10th most widely planted grape in the world
 Pinot Noir is planted in regions around the world including Oregon, California, New Zealand,
Australia, Chile, France, Spain, Germany, and Italy.
 International Pinot Noir Day is celebrated every August 18.
 By volume most Pinot noir in America is grow

3. Flavour profile
 Terrior- Alitude slope of hills
chalky clay limestom
Continental climate
Flavors
fruit – cranberry, cherry, ressbary,
ohers- vanilla, clove, mashroom, wet leaves,
tabacco, caramel
Oak- yes french oak
Tannin- low medium
Acidity-medium- high
Ageability- 2-18 year depend upon syle
Searving temp- Cool to touch 17*C / 63*F

4. Pinot Noir Regions in the World
Argentina
 This is a brand new growing region (tapiz)
 Climate – cool climate
 Flavours- cherry strawberry vanilla
 Acidity – High
 Wines- chacra barda pinot Noir 2015
luigi bosca Grand Pinot Noir 2013
 Price $15-$25

5. California
 A hot area for growing pinot noir
 Flavour- black cherry, raspberry
 Climate- hot &cold
 Acidity- medium to high
 subRegions- santa Barbara,
sonoma
 Full bodied
 Wines- Saint bury Point Noir 2015
Hirsch Point Noir 2014
 Price - $30 above

6. France
 Burgundy is known as the original cultivation
area for pinot noir
 Flavour- tart cherry and earthy flavour,
mashroom caramal vanolla, cranberry
 Climate –cold
 Acidity medium to high
 Regions- cote de Noits, saint Georges
 Wines- Bourgogne, Domaune Lalande
 Price- $35

7. Germany
 The great aka Spatburgunder
 Flavour- cherry, cranberry, vanila, earthy,
fruity
 Climate- cool
 Acidity- High
 Body- linght bodided
 Best regions- Pfalaz, Bedan
 Wines- Meyer-Naker, Poul Furst
 Pirce- 13 above

8. Italy
 Northern Italian pinot noir aka pinot nero have similar earthy
notes as in France
 Flavour-cranberry, vanila mashroom wetleaves caramel
cheery
 Climate- cool
 Acidity- medium
 Wines- Pinot noir cesari 2015
Franz Haas
 Price- $ 20

9. New Zealand
Flavour- cherry ber,ry fruit, plum, and spices
Climate- cool
Acidity- low
Body- generally full bodided
Regions- central otago, marlborough
Wines- 3 stones, 8 ranges
Price- $25

10. Oregon
 Climate- cool
 Flavour- cranbarries, earthy
 Acudity- medium.to high
 Wines- Big table farm
st.Innocent
 price- $ 30

11. White Pinot Noir
 MAJOR REGIONS: Champagne, Oregon, California,
Alsace, Italy and Germany
 FRUIT: Baked apple, pear, lemon and orange zest
OTHER: Honey, ginger, almond, pickled gobo
OAK: either. Usually unoaked.
TANNIN: Low
ACIDITY: Medium +
Wines: Blanc de Noir Spätburgunder
Torti

12. Pinot Noir Rosè
• Flavour- cherry, spring nectarine with hints of sweet herbs and river rock
• Acidity – medium
• Aromas- crabapple, watermelon, raspberries
• Wines- CHARLES AUDOIN MARSANNAY ROSÉ, BURGUNDY, FRANCE, 2016
RED CAR ROSÉ OF PINOT NOIR, SONOMA COAST, CALIFORNIA,
USA, 2016

13. Sparkeling wines
 Richly concentrated, this salmon pink sparkling
wine bursts with aromas of plum, pink peppercorn and
Fuji apple notes supported by baked red apple, black
cherry and strawberry flavors.
 The addition of Pinot Noir still wine contributes to the
stunning color, round texture and seductive mouth feel.

14. Lable Reading

15. Food and wine Pairing
 Leaner meats (veal, chicken, turkey,
rabbit, any game bird, filets of beef or
pork
 Smoked, wood-roasted, braised or
sausage meats (with the use of beef,
lamb and pork)
 Cheeses: Ricotta, Mozzarella, Burrata,
Chèvre, Feta, Halloumi, Brie,
Camembert, Brillat-Savarin, Crottin,
Bûcheron

16. Thank you