Pinot Noir is native to the Burgundy region in France but has found a second home here in NZ. The grape can be hard to grow but there has been an increasing amount of Pinot Noir planted in the southern regions of NZ over the last 30 - 40 years. While some of the world’s finest Pinot Noirs come from Burgundy, there is a very high calibre of Pinot Noir coming out of areas such as Central Otago, Marlborough and the Wairarapa. Pinot Noir is greatly affected by the varying climate and soil types in each region. In NZ, Central Otago Pinot Noir tends to have fruit flavours in the cherry and dark fruit spectrum while Martinbrorough Pinot Noir tends to carry earthy, savoury characters.
Food Pairing Options
Light to medium bodied Pinot Noir pairs well with salmon or other oily seafood, roast chicken or pasta dishes while fuller bodied Pinot Noir is a great match for game dishes such as roast duck, casseroles or stews.
Serving and Cellaring
Pinot Noir can be carefully cellared for 2 - 5 years or more, although each wine will have different cellaring recommendations. It is crucial to store wine correctly; a cool, dark space with a constant temperature is best.
