Attributes:
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| Producer: |
Fat Cat
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| Region: |
California, United States
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| Varietal: |
Pinot Noir
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| Bottle Size: |
750 ML
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Food Matches:
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| Cheese:
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Brie, Feta, Goat Cheese, Gouda, Sharp Cheddar, Swiss |
| Fish or Shellfish:
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Seared Ahi Tuna |
| Herbs & Spices:
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Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Pepper (black, white, green), Rosemary |
| Pasta & Grains:
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(Grilled) Tofu, Pasta with Creamy Mushroom Sauces, Pasta with Truffles |
| Poultry & Eggs:
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Roast Chicken with Herbs, Roast Duck, Roast Turkey |
| Red Meat:
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Curried Beef, Curried Lamb, Curried Pork, Grilled Flank Steak, Hamburgers, Pork w/Fruit Sauce, Roast Pork Tenderloin w/Sage, Sausage |
| Sauces:
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Red Wine Sauce |
| Vegetables:
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Beans, White, Beets, Mushrooms, Tomato, Vegetable Gratin or Stew |
(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.
California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.
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