Red Burgundy

  (red BURR-gun-dee)
Wine made from 100% Pinot Noir grape.

Synonyms: Pinot Noir, Noiren, Pineau, Savagnin Noir (France); Spätburgunder, Blauburgunder (Germany, Austria), Pinot Nero (Italy);

Wine Name: Pinot Noir, Red Burgundy

Background: Pinot Noir is a difficult grape to grow and turn into wine. That, added to the multiple genetic clones of Pinot Noir that exist, results in a wide variation of wine styles from light, fragrant and fruity (raspberry, cherry and strawberry) to full-bodied and robust. The grape is usually acidic and commonly made into a medium-bodied, food-friendly wine.

Classic Brands and Sources: France – Louis Jadot and many Burgundy producers; Italy – Ca’del Bosco, Hofstätter USA – California – Acacia, Au Bon Climat, Chalone, Dumal, Kistler, Kosta Brown, Marcassin, Patz & Hall, Rochioli, Williams Selyem, Oregon – Argyle, Archery Summit, Domaine Drouhin, Domaine Serene, Rex Hill; New Zealand – Ata Rangi, Craggy Range, Dry River, Quartz Reef; Chile – Concha y Toro, Leyda

Characteristics:

Style #1 – cool climate

Body – medium (-)

Acidity – high

Sweetness – dry

Tannins – medium (-)

Style #2 – warm climate

Body – medium (+)

Acidity – medium

Sweetness – dry but slightly fruity

Tannins – medium

Style #3 – Cru Burgundy

Body – medium

Acidity – medium (+)

Sweetness – dry

Tannins – medium (-)


Wine and food pairing guidelines:
Pairs with chicken, game, veal, pork, lamb and heavier fish especially tuna and salmon, and shellfish with slightly acidic sauces

Foods and Entrees that usually pair:
Cru Burgundy and warm weather Pinot Noir can pair with heavier beef dishes and more savory dishes. Other red Burgundies and most Pinot Noirs are lighter in body and thus pair with lighter red meats, fowl, chicken and shellfish especially when cooked in wine or with a wine or tomato sauce. Predominantly sweet or fruity dishes should be avoided.

Cheese Pairings:
Epiosses, Feta (sheep’s milk), goat cheese, Gouda, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, cream cheese, Gouda, Neufchatel, Pont-L’Eveque, Raclette, Reblochon, Roquefort, Saint-Nectare, Vacherin