How to Pronounce Pinot Noir

The “pi” in pinot noir is pronounced like “pea” (long e) and the “not” is pronounced “no” (long o). The “t” is not pronounced. The “noir” is “nwar” with the “a” sounding like “ahh.”

Two more examples of how to pronounce pinot noir are “PEE-no nwahr” or “Pee-noh-n'wahr.”  Red wine can be very beneficial to your health. It is loaded with antioxidants, which protect the lining of the heart’s blood vessels. Pinot noir wine has three to four times more resveratrol than other wines. Resveratrol can reverse aging, reduce bad cholesterol, reduce inflammation, stop and prevent cancer, and aids in the treatment of Alzheimer's, and other age-related diseases.

Cultivation

Pinot noir is a red wine grape, of the species “Vitis vinigera.” Pinot noir is also a name for the wine made from pinot noir grapes. To know how to pronounce pinot noir, you need to know it is a French word. The name comes from the French words for “pine” and "black,” which describe the pinecone shape of the tightly packed clusters and the dark purple color. 

Pinot noir grapes were originally grown in Burgundy (Bourgogne), France. This hilly area where they are currently grown is called the Côte d'Or, or "Slope of Gold,” and it produces consistently excellent wine, for which the region is famous. The reasons Burgundy, France produces such fine pinot noir are many. The slopes face east, which gives the grapes a lot of exposure to the sun, but shades them from the hot afternoon heat. The soil contains a large amount of calcium carbonate, which allows good drainage. When the soil drains well, the temperature is higher and that helps the grapes to ripen. Pinot noir plants are not consistent genetically, meaning the parent vine may have offspring that are very different.  

Growing the Grapes

The pinot noir grapes are very susceptible to frost, and lack enough leaves to hide the grapes from birds. Damaging pests include the sharpshooter leafhopper and diseases such as Pierce's Disease and Leaf-roll virus can do great harm. If the ripe grapes are not picked right away, they shrivel and dry out quickly.

They are difficult to grow, but the trouble is well worth it. They demand cool nights and warm days. They are grown in areas around the world, including:

• Europe
• North America
• South America
• Australia
• New Zealand  

Making Wine

Pinot noir grapes are best picked early in the morning or at night. To start the winemaking process, they are not crushed, and are soaked at a cool temperature in open-top fermenters for three to seven days. It takes up to 21 days to finish this part of the process, during which the grapes are gently punched down several times a day. After this, the wine and skins are pressed, again gently, to ensure optimum flavor. Then the wine is put into oak barrels and aged for twelve to eighteen months.  

Menu Choices

The flavor of pinot noir wine is complex, and can be reminiscent of cherries, plums, tomatoes, red berries, and black cherries. It can have a hint of spicy flavors like cinnamon, mint or sassafras. One nice quality is its velvety texture. It reaches its peak between five and eight years, which is not as long as other wines. It’s rich but not heavy; high in alcohol but not acidic. Its flavor is robust, and at the same time, delicate.

Pinot noir wine is best matched with roast beef, grilled salmon, and goes well with dishes prepared with mushrooms. Coq au Vin (chicken cooked in red wine), Cassoulet, and Boeuf Bourginon are French dishes that are well suited for pinot noir. Other entrees that go well with pinot noir include:

• Lamb
• Pheasant
• Duck
• Swordfish
• Pork

When preparing a meal, do not use too much spice, as it may cover up the delicate taste of the pinot noir.