Guide to Pinot Noir

Pinot Noir is a red wine, closely related genetically to the white varietals Pinot Blanc and Pinot Gris. But although they’re similar grapes, the flavours (and of course colours) are a different story.

Body:

Pinot Noir is light to medium-bodied, with a soft, delicate feel in your mouth. Pinot Gris is also medium-bodied but offers a richer experience according to the experts.

Acidity:

Both wines have moderate to high acidity. 

Dryness/sweetness and taste:

Pinot Noir is dry, with flavours of red fruits like cherry and raspberry, often accompanied by earthy or floral tastes. Pinot Gris can range from dry to off-dry, with pear, apple, and stone fruit flavours, sometimes with a touch of spice. Pinot Noir tends to have more complex flavours, while Pinot Gris is fruitier. 

Learn about Pinot Gris 

Body:

Pinot Noir is light to medium-bodied, and experts describe a soft, silky texture. Malbec in contrast is full-bodied, and is richer and dense.

Acidity:

Pinot Noir has moderate to high acidity—a more fresh, vibrant drop. Malbec has lower acidity, contributing to a smoother taste.

Dryness/sweetness and taste:

Pinot Noir is dry, with flavours of red fruits like cherry and raspberry, often paired with earthy or floral tastes. Malbec is also dry but features bolder, darker fruit flavours like blackberry and plum, along with hints of chocolate and leather. 

Body:

Pinot Noir is light to medium-bodied and experts would say, a smoother, more delicate wine. Cabernet Sauvignon is full-bodied, so it’s much richer and a deeper, darker red.

Acidity:

Pinot Noir has moderate to high acidity, that’s fresh and vibrant. Cabernet Sauvignon has moderate acidity that balances the big, bold experience.

Dryness/sweetness and taste:

Pinot Noir is dry, with flavours of red fruits like cherry and raspberry, along with earthy, floral notes. Cabernet Sauvignon is also dry but has darker fruit flavours like blackcurrant and plum, often with notes of tobacco, oak, and spice. 

Learn about Cabernet Sauvignon

Body:

Pinot Noir is light to medium-bodied. Shiraz/Syrah is medium to full-bodied, providing a bolder feel in the mouth.

Acidity:

Pinot Noir has moderate to high acidity, giving it a fresh and lively finish. Shiraz/Syrah has moderate acidity, which balances its richness and intensity.

Dryness/sweetness and taste:

Pinot Noir is dry, with flavours of red fruits like cherry and raspberry, often complemented by earthy and floral tastes. Shiraz/Syrah is also dry, but tends to have darker fruit flavours like blackberry and plum, along with peppery, spicy, and sometimes smoky undertones. 

Experts describe Pinot Noir as more delicate, while Shiraz/Syrah is bolder and more intense.  

Learn about Shiraz/Syrah

Body:

Pinot Noir is light to medium-bodied, smooth and silky. Chardonnay ranges from medium to full-bodied, offering a richer, creamier feel in the mouth, especially when oak-aged. 

Acidity:

Both wines have moderate to high acidity, providing a fresh, vibrant finish. Remember Chardonnay can range from crisp and zesty to creamy, depending on the style and where it’s grown. 

Dryness/sweetness and taste:

Pinot Noir is dry, with flavours of red fruits like cherry and raspberry, alongside earthy or floral notes. Chardonnay is usually dry, with flavours of citrus, green apple, and tropical fruits, or with big, buttery or oaky notes if aged in barrels. 

Learn about Chardonnay

Pinot Noir goes well with a variety of dishes and flavours. Here are some options:

• Roast chicken or turkey
• Grilled salmon or tuna
• Mushroom dishes like risotto or pasta
• Pork (roast or tenderloin)
• Lamb (especially with herbs like rosemary)
• Cheeses like Brie or Gruyère
• Dark chocolate 

Its light tannins and fruity flavours complement earthy, savoury dishes without overpowering them. 

Read our food pairing guides for more

You can tell if your Pinot Noir is off by checking for signs like a brownish colour, a sour or vinegar-like smell, or a flat, unpleasant taste.

When the wine has lost its fresh fruitiness, sadly, it’s time to throw down the drain

Each region’s climate and soil bring unique characteristics to the wine. 

1. Central Otago: Known for bold, fruit-driven Pinot Noirs with vibrant cherry and plum flavours.
2. Marlborough: Produces lighter, more elegant Pinot Noir with red fruit and herbal flavours.
3. Martinborough: Offers earthiness, with silky tannins and flavours of dark fruit and spice.
4. Canterbury/Waipara: Known for a mix of fruitiness and earthy characteristics with great balance.
5. Nelson: Produces bright, aromatic Pinot Noir with red fruit and floral notes.

Yes, it’s a delicious addition to recipes! Its light body and fruity flavours make it great for adding to stews, lamb, or mushroom-based dishes. 

Pinot Noir adds depth and richness to sauces, marinades, and reductions, especially in slow-cooked meals or when paired with meats and earthy veges. 

Just make sure to use a wine you’d also enjoy drinking.

Yes, it's true! Pinot Noir is one of the main grapes used in Champagne, along with Chardonnay and Pinot Meunier.

Even though Champagne is a white or rosé wine, adding Pinot Noir helps create complexity, fruit flavours and depth, according to the experts. 

• Burgundy, France - The birthplace of Pinot Noir
• Willamette Valley, Oregon, USA 
• Sonoma Coast, California, USA
• Mornington Peninsula, Australia 
• Alsace, France

Pinot Noir was first planted in New Zealand in the 19th century, but it wasn’t until the 1970s and 80s that it took off. 

Central Otago, Marlborough, and Martinborough became key growing regions. Our cool climate and soils have helped elevate it to international recognition. 

Today, New Zealand Pinot is celebrated globally for its vibrant fruit flavours and unique regional styles. 

Pinot Noir is a very old grape, grown and enjoyed by the Gauls in 500 BC. 

The home of Pinot Noir is still the Burgundy region of France, particularly the Cote-d’Or.