What is Pinot Noir / Burgundy?
Pinot Noir / Burgundy is a red wine style best understood through its balance of fruit, freshness, body, tannin, sweetness and texture. Elegant red with red cherry, earth, spice and fine tannins. Great with duck, mushroom, poultry, pork and lighter beef dishes. Typical flavours include red cherry, raspberry, earth, mushroom, spice.
Burgundy, Oregon, Central Otago, Baden
Pinot Noir, Spätburgunder
Light Red · 12.5-14%
Style profile
Grapes, regions and character
Pinot Noir / Burgundy is commonly associated with Pinot Noir, Spätburgunder. The grape choice shapes the wine’s aroma, structure, acidity, body and food-pairing personality. Classic regions include Burgundy, Oregon, Central Otago, Baden.
Burgundy, Oregon, Central Otago, Baden
France; United States; New Zealand; Germany
What does Pinot Noir / Burgundy pair well with?
Pair Pinot Noir / Burgundy by matching the wine’s weight, acidity, sweetness and tannin to the dish. It works especially well with duck, mushrooms, roast poultry, pork, lighter beef, truffles. It is usually less successful with very spicy chilli or sugary desserts.
Best food matches
Pairings to avoid
What makes a good or bad Pinot Noir / Burgundy?
A good Pinot Noir / Burgundy should taste balanced, expressive and clean. Look for clear fruit, freshness, structure and a finish that suits the style. The acidity is usually medium-high, so the wine should feel lively without becoming harsh. The body is usually light-medium, so it should match the weight expected from this style.
A poor Pinot Noir / Burgundy can taste flat, tired, harsh, thin, overly sweet, too alcoholic or unbalanced. Avoid bottles where oak, bitterness, heat or sweetness dominate the fruit, freshness and structure.
When buying Pinot Noir / Burgundy, look for bottles where the region, grape and producer style match the food you want to cook. Useful countries to look at include France; United States; New Zealand; Germany.
Serve Pinot Noir / Burgundy at around 14-16°C. Serving temperature matters because too warm can make wine feel heavy, while too cold can mute flavour.
