“Oregon vintners aim to produce Pinot Noir of delicacy and transparency. They don't always succeed; some vintages are too ripe, but that's the general goal. Some California producers aim for the same delicacy as Oregon does, but you're more likely to find Pinots that are richer and denser from the Golden State.

Pinot Noir is smooth and elegant with great acidity, which allows it to pair with many dishes. Medium body reds pair well with lighter meats. Pinot's generally high acidity helps cut through some of the heavier cuts. Higher acid wines are more food friendly!

Wine of New Zealand. The Pinot Noir grapes come from vineyards that enjoy a cool dry climate so when it comes to harvest, the grapes retain all their juicy, dark fruit flavours. This wine is light red in colour with aromas of cherries and berries balanced with subtle spice from oak ageing and a smooth finish.

What is Pinot Noir? Pinot Noir is a wine made from the grape variety of the same name. The majority of Pinot Noir wines are red, but can also be leveraged to produce fantastic rosé (look for the Inman Family "Endless Crush" OGV Estate Rosé for a joyous and complex example).