March 19th, 2010 |
by Mike Ridgeway |
Published in
Pinot Facts
Pinot Noir and most all vinifera (grapes) originated in Transcaucasia, between the Black and the Caspian Seas, where modern Turkey, Irac and Iran share borders. However, it is still not very clear, for sure, if Pinot Noir was transported by cuttings, by the Romans, with their conquest of Europe, or if they were indigenous to Western Europe as shown by the archaeological diggings of cultures that existed making wine and growing grapes prior to the Greeks and Romans receiving their cutting from Transcausasia. There is some information that the monks who took over the ancient vineyard of Cote d’Or, helped to propagate, perhaps either Pinot Noir or its predecessor.
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March 19th, 2010 |
by Mike Ridgeway |
Published in
Pinot Facts
Pinot Noir is a red varietal typically making a red wine. The one exception is when the grapes are used to make champagne and, of course, as we all know that it is preferred to be served chilled.
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March 19th, 2010 |
by Mike Ridgeway |
Published in
Pinot Facts
Pinot Noir is a red grape varietal that produces a red wine. Owing to the type of fermentation process the wine chooses, dictates not only the flavors on the palate, but also the depth, color and structure of the finished wine.
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March 19th, 2010 |
by Mike Ridgeway |
Published in
Pinot Facts
Pinot Noir is best hand crafted in smaller lots. Fermentors tend to be of a smaller capacity which could be fruit bins of food grade material or stainless steel tanks of ½ ton to 4 ton capacity. The fruit is usually entirely destemmed with the exception of 25 to 35% of the fruit fermented as whole clusters or intact berries. This helps add more character to the finished wine.
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