{"id":3523,"date":"2017-08-18T15:27:05","date_gmt":"2017-08-18T20:27:05","guid":{"rendered":"https:\/\/thecorkscrewconcierge.com\/?p=3523"},"modified":"2017-08-27T15:54:23","modified_gmt":"2017-08-27T20:54:23","slug":"fantastic-regions-around-world-pinot-noir","status":"publish","type":"post","link":"https:\/\/thecorkscrewconcierge.com\/2017\/08\/fantastic-regions-around-world-pinot-noir\/","title":{"rendered":"Fantastic Regions Around the World for Pinot Noir"},"content":{"rendered":"

As I\u2019ve mentioned many times, Pinot Noir is my first wine love. It is the wine that drew me into the world of wine (and it had nothing to do with our friends from Sideways) where I haven\u2019t looked back since. And while I have certainly expanded my palate over the years and drink many other varieties, Pinot, in all its forms, will always have a special place in my heart.<\/p>\n

Pinot Noir is the quintessential cool climate red variety. Its thin, delicate skin just cannot take the heat of warmer climates. It is made in a number of regions around the world \u2013 some certainly better than others. And while I do enjoy the crisp elegance of a Blanc de Blanc champagne, there is no denying the beauty Pinot Noir lends to Blanc de Noirs giving the wines that structure and body evocative of Pinot. Even more, Pinot Noir is the classic food red wine. Its versatility always sees it landing on the Thanksgiving table or during those meals when you just can\u2019t figure out what the heck to serve. In honor of National Pinot Noir Day, I\u2019m highlighting some of my favorite regions around the world for Pinot Noir.<\/p>\n

Carneros, California<\/strong><\/em><\/h2>\n

So this is where I began my Pinot journey and a place where I still return time after time. Carneros straddles the southern parts of Napa and Sonoma and gets is cooling influence from San Pablo Bay, the northern extension of San Francisco Bay. Wines from this region and many California regions in general, are more fruit forward and less earthy. I love sitting and sipping on these which always please with red cherry and strawberry flavors.<\/p>\n

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Burgundy, France<\/i><\/b><\/h2>\n

Umm, yeah, they kinda started the whole Pinot thing. I have certainly learned to enjoy red Burgundy. In fact, it\u2019s probably the Pinot that made me want to always pair food with my wine. I generally don\u2019t sit around and sip on a glass of Burgundy as its earthiness and acidity make it a natural with food. After all, this is what the French envisioned. Good food with good wine. While Pinot Noir is made throughout the region, the Cote de Nuits is ground zero for the grand crus. For earlier drinking, I find myself drawn to those from Cote de Beaune which seem to exhibit a bit more fruit.<\/p>\n

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