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Red wine

Pinot Noir

Lighter, brighter and silkier than Cabernet, Pinot Noir is the red that works with fish, poultry and vegetables as happily as with meat.

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66 wines in stock · $3.99 – $48.99

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What Pinot Noir tastes like

Red cherry, raspberry and cranberry, with earthy, mushroomy and floral notes as the wine develops. Thin skins mean pale color, soft tannin and bright acidity — Pinot Noir is a wine of perfume and texture rather than power. Warmer California sites give riper, sweeter-fruited wines; cooler coastal and Oregon sites give more tension and spice.

It is a fickle grape to grow, which is why cheap Pinot Noir can be thin. The good values are honest, fruit-forward California bottlings from producers who make a lot of it well.

Serving and pairing Pinot Noir

Serve it slightly cool, 55–60°F, in a wide-bowled glass. Pinot Noir is the classic partner for salmon, duck, roast chicken, pork tenderloin and anything with mushrooms, and it is the safest red to bring to a dinner where the menu is unknown.

Frequently asked questions

Is Pinot Noir a light red?
Yes. It is light-to-medium bodied with soft tannin and fresh acidity, which is why it is served slightly chilled and pairs with lighter food.
Is Pinot Noir sweet?
No. Pinot Noir is dry; its ripe red-fruit flavors can read as sweet, but the wine has no residual sugar.
What is the difference between Pinot Noir and Cabernet Sauvignon?
Pinot Noir is lighter, softer and red-fruited; Cabernet Sauvignon is full-bodied, tannic and black-fruited. Pinot for salmon and chicken, Cabernet for steak.

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