WHAT: Extremely difficult to grow and easily succeptible to fungus this is a delicate grape that often has poor harvests resulting in average wines. However, on a great year Pinots are sought after and command huge prices.

Not all pinots are equal and there is a difference between Old World and New World versions.

From the old world, simple examples are light bodied with light tannin and medium acidity while some of the best and ageworthy examples are quite the opposite with medium+ body, light+ tannin and medium+ tannins.

In new world wine regions you will find more rounded fruit and vanilla toastiness.

All are drink worthy in my opinion, with or without food.

WHERE: Burgundy in France is the home of Pinot where it prefers the cool climate and limestone, clay soil.

Other fantastic Pinot's come from the USA -  Sonoma, Oregon, Willamette Valley, Russian River.

New Zealand - Martinborough, Marlborough, Central Otago.

Chile's Central Valley, Limari Valley, Maipu Valley, Casablanca Valley.

South Africa - Western Cape and Stellenbosch.

FLAVOURS/TASTES: Black cherry, strawberry, cranberry, currant, raspberry or currant.

Other typical flavors include earth, leather, vanilla (from the oak), clove, licorice, caramel, and jam ... the fruity flavors of the jam often taste like raspberry, strawberry, and plum. 

Traditional red Burgundy is famous for its fleshy, ‘farmyard’ aromas and perfumed aroma.

OTHER NAMES: Savagnin Noir, Bourguignon, Pinot Nero, Pignola, Spätburgunder, Blauburgunder, Klevner, Nagyburgundi, Modri Pinot.