We love Pinot Noir and so do you! This classic red was our customers’ favorite type of wine in 2014. To celebrate, we’ve put 20 of our favorite Pinot Noirs on sale this week. Our Wine Merchant Rodolphe Boulanger offers some Pinot info in an informal Q&A after the jump.
FreshDirect: Hi, Rodolphe! So. Give us a the down-low on Pinot.
Rodolphe: So glad you asked. In the decade since Sideways’ Miles and Jack hit the road for California’s Santa Ynez wine country in attempt to rediscover their youth and drink some great Pinot, America’s appetite for Pinot’s seductive red wines has continued to grow in leaps and bounds.
It used to be that you couldn’t find a Pinot Noir worth drinking for under $15–boy, has that changed! We’re now living in the golden age of Pinot Noir as winegrowers around the world have learned how best to take care of this finicky and delicate grape. Originating during the Middle Ages in France’s Burgundy region (where, in some areas it is the only red grape allowed to be grown), Pinot’s alluring popularity has taken it around the world. And let’s not forget that Champagne producers have long known that Pinot Noir is an excellent addition to their finest sparkling wines!
FD: So what are we going to eat with all this Pinot?
RB: Well maybe that’s the real secret to Pinot’s success. Enjoyable as an aperitif without food, Pinot Noir is also a famously flexible food partner. As a lighter-bodied red, Pinot can cross the divide between meat and fish, and it makes a stellar match with grilled salmon, tuna, roasted duck, and mushroom dishes. Weightier examples from California will marry well with roast beef, chicken, veal, and lamb dishes. And we can’t forget Champagne’s versatility from caviar and smoked salmon to popcorn, fried chicken, and Chinese food!
FD: Yum! So let’s raise a glass to Pinot Noir! Anything more for the road?
RB: Fun fact: did you know that Pinot Noir and Pinot Grigio grapevines are almost genetically identical?
FD: Whoa. You’re blowing our mindgrapes. Cheers!