 Since the Roman Era, Pinot Noir has been cultivated in the
Burgundy region of France when the Romans invaded Gaul in
the first century AD. This vine, called vitis allobergica,
was bred from wild native vines. The Gallic tribes drank
a wine they made from these grapes and carefully stored their
creation in wooden casks instead of the clay vases the Romans
were using at the time. For 300 years the Roman Emperors
envied this most unusual wine found near the Cote d'Or close
to Beaune.
Centuries later, the Barbarian invaders drove the Romans
out of Burgundy and, since they couldn't do without a nip
now and then, the wine making was handed down to the peasants
who worked the vineyards for the wealthy landowners. Raise
a glass to the Catholic church: the true survival of the
Pinot Noir points to the Catholic Monks who enhanced its
awareness by using it in their sacraments, thus giving their
general approval to this liquid luxury. As the years passed,
these Monks improved the varietal with patience and meticulous
experimentation. By the sixth century Burgundy was divided
amongst regional churches forming multiple vineyards in the
region, some ultimately sending barrels of wine to the Pope.
In 1789 the French Revolution drastically changed wine making
in Burgundy. Seized vineyards from the churches were redistributed
to the surviving family members of the region forming tiny
vineyards that were independently run. Hence, the Burgundian
system evolved and still remains.
France still holds the worlds largest planting of Pinot Noir
mostly in the Cote d'Or and Champagne where its sparkle is
seen in some of the world's most popular Champagnes. Pinot
Noir has since found foster homes is other countries such
as Germany, Italy, Switzerland, Austria, Czechoslovakia,
Hungary, Bulgaria, Serbia, Macedonia, China, Chile, Australia,
South Africa, and the western United States.
Pinot Noir began its American emergence in the 30s on the
coasts of California in Napa Valley; growing steadily in
the 80s California wine makers produced new uses for Pinot
Noir such as Methode Champenoise used to make sparkling wines,
Pinot Noir's primary use then. Wine makers continued to struggle
with this fickle grape searching for more suitable climates
and growing areas. Carneros, normally foggy and a poor growing
area, was found to agree with the Pinot Noir grape and subsequently
has produced fantastic Pinot Noirs.
In the quest for magnificent Pinot Noirs winemakers pushed
further and further north to Oregon where the grape found
its home away from home. Pinot Noir is now the most widely
planted grape in Oregon due to the area's long, cool growing
season. In Oregon, crushing of the grapes usually comes six
weeks later than its neighbor to the south, California. This
extra time on the vine allows the wine to develop more fully,
adding complexity and structure and, most importantly, the
unforgettable flavor of these northern wines. Oregon Pinot
Noirs are the closest American vineyards have come to the
true Burgundies from France.
Oregon Pinot Noirs are the closest American vineyards have
come to the true Burgundies from France.
Typically, when purchasing a Pinot Noir consideration of
the region is very important and researching the growing
regions will provide further insight to the greatness of
the potential purchase. Pinos typically don't age like the
great Cabernets and Bordeauxs but maturity is recognizable
in the first two to seven years after bottling. Some of the
great years for Pinot Noirs in the U.S. were 1986 and 1990.
Some conosuiers add the year 1997 to this list. Keep in mind
that when buying a French Burgundy the rules change a bit;
definitely research into the region it comes from helps to
assure a quality purchase. Since Pinot Noir hasn't become
a household name, you can enjoy the treasures with little
investment.
Generally, Pinot Noir is best enjoyed with less hearty fare
such as fish, pasta, salads, and most dishes you would tend
to drink a big Chardonnay with. Some of the bigger Pinots
will go with almost anything. So break out of the Merlot
mold and enter the world of Pinot Noir! Lighten up.
Allyson Mace, a certifiable wine freak, has been a fixture
on the St. Louis restaurant scene for about ten years.
Article © 2002-2006, Sauce
Magazine |
