Pinot Noir
/ˌpiːnoʊ ˈnwɑːr/
grape-variety, red-wine, burgundy, champagne, sparkling-wine, cool-climate, terroir, french-term, old-world, new-world, light-bodied, high-acid, thin-skinned•Last updated January 7, 2026
Pinot Noir is a classic, thin-skinned black grape variety (Vitis vinifera) most closely associated with Burgundy, producing generally light- to medium-bodied red wines with high acidity, low to moderate tannins, and red-fruit, floral, and earthy aromas. It is also a key grape in traditional-method sparkling wines (notably Champagne), where it can be vinified as a white base wine (blanc de noirs) despite its dark skins.
Examples
- A Willamette Valley Pinot Noir from Oregon labeled with the grape name, showing bright red cherry, raspberry, and subtle oak spice in a light- to medium-bodied style.
- A Champagne marked "Blanc de Noirs" made entirely from Pinot Noir, offering a pale, structured sparkling wine with fine bubbles and hints of red fruit.
- A restaurant guest says, "I’ll have a glass of Pinot Noir—I prefer lighter reds that go well with salmon and roast chicken," using the term to signal both grape variety and style.