Pinot Noir
Quick answer
Pinot Noir is a medium-bodied red with bright acidity and soft, moderate tannin. That profile suits salmon, poultry, and lean meats without overwhelming lighter flavors. Very rich, fatty cuts may call for a more structured red instead.
Medium-bodied reds bridge lighter proteins and earth-driven flavors when tannin stays restrained.
Structural Profile
| Body | 3 / 5 |
| Tannin | 2 / 5 |
| Acidity | 3 / 5 |
| Alcohol | 3 / 5 |
| Sweetness | 0 / 5 |
Flavor Profile
Cherry, raspberry, mushroom, earth, forest floor.
Top pairings
Key Regions
Burgundy (France), Oregon, New Zealand, California.
Price Expectations
$15–$30 entry. $40+ premium Burgundy.
Similar Wines
Gamay, lighter Grenache.
FAQ
Is Pinot Noir good with fish?
Yes. It works especially well with salmon and other fatty fish due to moderate tannin and acidity.
What’s the difference between Burgundy and New World Pinot?
Burgundy tends to be leaner and earthier; New World examples often have riper fruit and more body.
Should Pinot Noir be served chilled?
Light chill (55–60°F) is ideal; too warm flattens the fruit.