Consider this our paean to Pinot Noir – one of our forever favourite rouge sips. Pinot Noir is eternally romantic, pairs gloriously with our most carb-tastic pasta nights in, stains our lips a just-bitten hue and sometimes leaves cheeky (yet nostalgia-sparking) stains on our white shirts.
Whether you’re imbibing the bright Pacha Mama Pinot Noir from our Light Reds pack or lapping up the superb design and taste of our exclusive Brent Rosenberg x Kate Hill Art Collection offering, it’s time to raise a glass in toast. To hail the almighty PN, we’ve put together 5 things you should absolutely know about our beloved tipple. Guaranteed to make that bond even closer. Santé!
1. Handle with care or beware
Pinot Noir has an infamous rep on the cultivation front. These grapes are notoriously thick-skinned and are therefore at times surprisingly unattainable despite their widespread popularity. Inexperienced vintners are likely to damage the grape mid-plucking-spree due to their easily crunchable exterior. It’s even difficult to ripen these babies up at times, demanding meticulous conditions and copious attention for the perfect bunch. Basically, Pinot Noir is a needy sorta grape. (Relatable). For this reason, it gets the nickname of ‘The Heartbreak Grape’ to lament the winemakers’ bad picking bouts.
2. Chardy’s long lost cousin
Pinot Noir is actually related to Chardonnay. Go figure! We connected a few dots on the family tree – or rather, vine – and sleuthed our way into learning that Chardy is a hybrid of Pinot Noir and Gouais Blanc. #Mindblown. This is why the two stalwart wines always seem to grow together like good buds in some of the most iconic of vino regions like Oregon, Burgundy and Chile. You can find us boarding the next plane and honing our Spanish skills with a glass of Chardy in our left hand and a Pinot in the right. Balance, always.
3. Foodies, rejoice.
Like us, Pinot pairs brilliantly with all sorts of food. It hates to discriminate or chuck a fuss. Pinot is a chameleon-like ‘food wine’, and goes down superbly with a whole range of bites you love. Think oysters by the bay, pan-fried salmon on the patio, or quail on date night. The pinnacle of pairings, however, has to be a gargantuan plate of creamy, cheesy mushroom risotto or rich, saucy pasta. *Chefs kiss.*
4. An all or nothin’ attitude
This red is made with the whole bunch. Yep. This translates to the entire bunch (stems and all) going into the crusher and fermenter post-picking. It’s a shortcut practice rarely used on other varieties of grapes and gives the wine the ‘tannin’ you know and love. Tannin? It’s the thing that leaves a drying sensation in your mouth after guzzling your signature pour. The more of it there is, the drier the wine is considered to be. Comprendez? It even acts as a magical wine elixir, adding years to the life of the Pinot Noir and allowing it to age oh-so gracefully. It’s basically the Fountain of Grape Youth distilled and we’re here for it.
5. Translation, s’il vous plait?
Pinot Noir comes from the French words for pine (pinot) and black (noir). These jewel-like grape clusters are all magnificent and pine cone-shaped, with a deep, dark hue. Makes sense, right?
Pinot, you fuel our laughter during the good times, feel like a warm hug on the teary occasions and get us through all seasons of the year. You’re ALWAYS there in a decadent swirl of elegant deliciousness. You’re not too fruity. Not too bold. Not to herbaceous. You’re that dependable, ‘just right’ kinda red. We truly hope you’ve loved sipping on this Pinot Noir goss as much as us. Who else feels like freeing some from the bottle right now and ordering that mushy risotto on UberEats? *Raises both hands. Don’t stress it, we’ve got you sorted with equally pretty as it is delicious Art Collection duo pack, or our Light Reds, if you’re feeling like a little variety. You’re welcome.
Sunday Wine Co x