Pinot Noir
Quick answer
Pinot Noir is a light- to medium-bodied red with soft tannin, bright acidity, and red fruit. It pairs with salmon, roast poultry, and earthy dishes where a lighter red won't overpower delicate protein.
Light red pairing favors moderate tannin and acidity to match poultry, fatty fish, and umami without heaviness.
Structural Profile
| Body | 2 / 5 |
| Tannin | 2 / 5 |
| Acidity | 4 / 5 |
| Alcohol | 3 / 5 |
| Sweetness | 0 / 5 (Dry) |
Typical profile
Fruit
Earth & mineral
Spice & oak
Body
Tannin
Acidity
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.