Pinot noir

Source: Wikipedia, the free encyclopedia.
"Noirien" redirects here. For a French wine grape that is also known as Noirien, see Négrette.
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Pinot noir
Elgin)
Notable winesGevrey-Chambertin, Nuits-Saint-Georges
Ideal soilChalky clay
VIVC number9279
Wine characteristics
GeneralLight tannins
Cool climateCabbage, wet leaves
Medium climateStrawberry, raspberry, cherry, mushroom, meaty
Romanée-Conti, among the world's most expensive wines, is made from Pinot noir.

Pinot noir (French:

grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from pinot noir grapes. The name is derived from the French words for pine and black. The word pine alludes to the grape variety having tightly clustered, pinecone–shaped bunches of fruit.[1]

Pinot noir is grown around the world, mostly in cooler climates, and the variety is chiefly associated with the

New Zealand. Pinot noir is the most planted varietal (38%) used in sparkling wine production in Champagne and other wine regions.[3]

Pinot noir is a difficult variety to cultivate and transform into wine.

aromas of cherries, raspberries, and strawberries. As the wine ages, pinot has the potential to develop more vegetal and "barnyard" aromas that can contribute to the complexity of the wine.[3]

Cruel Mistress is an Australian Pinot noir from Pemberton in the state of Western Australia.

Description

Pinot noir grapes at Santenay, in Burgundy

Pinot noir's home is France's

Central Otago
.

The leaves of pinot noir are generally smaller than those of

pinecone. Some viticultural historians believe this shape similarity may have given rise to the name.[5] In the vineyard, pinot noir is sensitive to wind and frost, cropping levels (it must be low yielding for the production of quality wines), soil types, and pruning techniques. In the winery, it is sensitive to fermentation methods and yeast strains and is highly reflective of its terroir, with different regions producing very different wines. Its thin skin makes it susceptible to bunch rot and similar fungal diseases. The vines themselves are susceptible to powdery mildew, especially in Burgundy infection by leaf roll, and fanleaf viruses cause significant vine health problems. These complications have given the grape a reputation for being difficult to grow: Jancis Robinson calls pinot a "minx of a vine"[6] and André Tchelistcheff declared that "God made cabernet sauvignon whereas the devil made Pinot noir".[6] It is much less tolerant of harsh vineyard conditions than the likes of Cabernet Sauvignon, Syrah, Merlot or Grenache
.

A Burgundy Pinot noir

However, pinot noir wines are among the most popular in the world. Joel L. Fleishman of

Master Sommelier Madeline Triffon calls them "sex in a glass."[7]

The tremendously broad range of

body with an aroma reminiscent of black and/or red cherry, raspberry and to a lesser extent currant and many other fine small red and black berry fruits. Traditional red Burgundy is famous for its savory fleshiness and "farmyard" aromas (this latter is sometimes associated with thiol
and other reductive characters), but changing fashions, modern winemaking techniques, and new easier-to-grow clones have favored a lighter, more fruit-prominent, cleaner style.

The wine's color, when young, is often compared to that of garnet, frequently being much lighter than that of other red wines. This is entirely natural and not a winemaking fault, as pinot noir has a lower skin anthocyanin (coloring matter) content than most other classical red/black varieties. Callistephin, the 3-O-glucoside of pelargonidin, an orange-colored anthocyanidin, is also found in the berry skins of pinot noir.[8]

However, an emerging, increasingly evident style from California and New Zealand highlights a more powerful, fruit-forward, and darker wine that can tend toward Syrah (or even new world Malbec) in depth, extract, and alcoholic content.

Pinot noir is also used in the production of

Champagne (usually along with Chardonnay and Pinot Meunier) and is planted in most of the world's wine-growing regions for use in both still and sparkling wines. Pinot noir grown for dry table wines is generally low-yielding
and of lesser vigor than many other varieties, whereas when grown for use in sparkling wines (e.g., Champagne), it is generally cropped at significantly higher yields.

In addition to being used for the production of sparkling and still red wine, Pinot noir is also sometimes used for

Beaujolais Nouveau-styled wines, and even vin gris
white wines. Its juice is uncolored.

History, mutants and clones

Pinot gris (center) and Pinot blanc (right) are color mutations of Pinot noir (left).

Pinot noir is almost certainly a very ancient variety that may be only one or two generations removed from wild Vitis sylvestris vines.[9] Its origins are nevertheless unclear: In De re rustica, Columella describes a grape variety similar to Pinot noir in Burgundy during the 1st century CE;[5][10] however, vines have grown wild as far north as Belgium in the days before phylloxera, and it is possible that pinot represents a direct domestication of (hermaphrodite-flowered) Vitis sylvestris.

Ferdinand Regner argued

chimera
with two tissue layers of different genetic makeup, both of which contain a mutation making them non-identical to, and mutations of, Pinot noir (as well as of any of the other color forms of pinot). As such, Pinot Meunier cannot be a parent of Pinot noir, and, indeed, it seems likely that chimerical mutations which can generate Pinot gris from other pinot (principally blanc or noir) may in turn, be the genetic pathway for the emergence of Pinot Meunier.

DNA profiles of both Pinot gris and blanc are identical to Pinot noir;[13] and other Pinots, Pinot Mour, and Pinot Teinturier are also genetically similarly close. Almost any given Pinot (of whatever berry color) can occur as a complete mutation or as a chimera of almost any other pinot.[14]
As such, suggestions that Pinot noir is the fundamental and original form of the Pinots are both misleading and highly tendentious. Indeed, if anything, Pinot blanc may be the original human-selected form of Pinot, although given the genetic variability of this longstanding genetic line, thinking of Pinot as a familial cluster of grapes sharing a fundamental and common genetic core is almost certainly nearest the truth. It is this core around which the sub-varietally identifying color variations (blanc, rouge, noir, gris, rose, violet, tenteurier, moure, etc.) occur, along with the more striking chimeric morphological mutation that is Pinot Meunier, and the interesting further mutations of this variety as Pinot Meunier gris and as the non-hairy mutation which the Germans classify as 'Samtrot' (effectively 'Pinot red velvet').

Pinot noir vines at Clos de Bèze, Gevrey-Chambertin, on Burgundy's Côte d'Or

A white berried sport of Pinot noir was propagated in 1936 by Henri Gouges of Burgundy, and there is now 2.5ha planted of this grape which Clive Coates[15] calls Pinot Gouges, and others call Pinot Musigny. There is, however, no published evidence, nor any obvious reason, to believe that this is other than a (possibly quite fine) form of Pinot blanc, having simply arisen as a selected natural mutation of the original Pinot noir in the Gouges' vineyard.

In the UK, the name 'Wrotham Pinot' is a permitted synonym for Pinot Meunier and stems from a vine that one of the pioneers of

UK viticulture, Edward Hyams, discovered in Wrotham (pronounced 'root-am' or 'root-em') in Kent in the late 1940s. It was, in all probability, the variety known as 'Miller's Burgundy,' which had been widely grown on walls and in gardens in Great Britain for many years. Archibald Barron writing in his book, Vines and Vine Culture, the standard Victorian work on grape growing in the UK, states that the 'Millers Burgundy' also was found by [the famous horticulturalist] Sir Joseph Banks in the remains of an ancient vineyard at Tortworth, Gloucestershire – a county well known for its medieval vineyards. Hyams took the vine to Raymond Barrington Brock, who ran what was to become the Oxted Viticultural Research Station, and he trialed it alongside the many other varieties he grew. Brock said that when compared to supplies of Meunier from France, Wrotham Pinot: had a higher natural sugar content and ripened two weeks earlier. Hyams, ever the journalist in search of a good story, claimed that this vine had been left behind by the Romans
, although he provided absolutely no evidence for this. Brock sold cuttings of 'Wrotham Pinot,' and the variety became quite popular in early English "revival" vineyards in the late twentieth century, although it is unlikely that many vines from the cuttings supplied by Brock survive in any present UK vineyards. Indeed, despite the fact that today virtually all plantings of Meunier in the UK stem from French and German nurseries, the name Wrotham Pinot is still a legally acceptable synonym for this variety, although little, if ever, used by UK growers.

Pinot noir can be particularly prone to mutation (suggesting it has active transposable elements), and thanks to its long history in cultivation, there are hundreds of different clones in vineyards and vine collections worldwide. More than 50 are officially recognized in France compared to only 25 of the much more widely planted Cabernet Sauvignon.[16] The French Etablissement National Technique pour l'Amelioration de la Viticulture (ENTAV) has set up a program to select the best clones of Pinot. This program has succeeded in increasing the number of quality clones available to growers. In the new world, particularly in Oregon, wines of extraordinary quality continue to be made from the (ex-University of California at Davis) Pommard (principally UCD4) and Wadensvil (UCD 1A and/or 2A) clones.[5]

Gamay Beaujolais is a Californian misnomer for a UCD clone series of upright-growing ('Pinot Droit') Pinot noir. Planted mostly in California it also became established in New Zealand.[17] In New Zealand, its disposition to poor fruit set in cool-flowering conditions can be problematic. It has been claimed that the 'Gamay Beaujolais' Pinot noir was brought to California by Paul Masson.[18] But it was collected in France by Harold Olmo for UCD in the 1950s and was one of the first Pinot Noir vines this institution offered as a high-health clonal line from about 1962 onward. However, it was misleadingly identified at UCD as a 'Gamay Beaujolais' type (of Pinot noir). In general, these upright growing 'Pinot Droit' clones are highly productive (in suitable, hot-to-warm, flowering conditions) and in California and New Zealand, they give robust, burly wines favored by those who like muscle rather than charm and velvety finesse in their Pinot noir wines.[citation needed] In Burgundy, the use of (highly productive) Pinot Droit clones is reportedly still widespread in inferior, Village appellation, or even non-appellation vineyards, and Pinot Droit is consequently regarded, arguably with very good reason, as a (genetic) sub-form significantly inferior to classical, decumbent, 'Pinot fine' or 'Pinot tordu', clonal lines of Pinot.

Frühburgunder (Pinot Noir Précoce) is an early-ripening form of Pinot noir.[19]
Across the Pinot family, ripening in typical climates can be dispersed by as much as four, and even six weeks between the very earliest (including Précoce) clones and the very latest ripening. Virus infection and excessive cropping significantly add to the delaying of Pinot noir ripening.

Gouget noir is sometimes confused as being a clone of Pinot noir but, DNA analysis has confirmed that it is a distinct variety.[20]

In August 2007, a consortium of researchers,[21] announced the sequencing of the genome of Pinot noir.[22] It is the first fruit crop to be sequenced, and only the fourth flowering plant.

Crosses

A sparkling Crémant de Bourgogne Blanc de Noirs (white from blacks) made from Pinot noir and Gamay

In the

Melon and eleven others.[13]
Pinot noir was not necessarily the Pinot involved here; any member of the Pinot family appears genetically capable of being the Pinot parent to these ex-Gouais crosses.

In 1925, Pinot noir was crossed in South Africa with the Cinsaut grape (known locally by the misnomer 'Hermitage') to create a unique variety called Pinotage.

Regions

Argentina

Pinot noir is produced in the wine-growing regions of Mendoza (particularly in the Uco Valley),[23] Patagonia, Neuquén Province and Río Negro Province.

Australia

Pinot noir is produced in several wine-growing areas of Australia, notably in the

Great Southern Wine Region in Western Australia, all Tasmania, and the Canberra District
in the Australian Capital Territory.

Best's Wines in Great Western has what is believed to have some of the world's oldest Pinot noir plantings – having survived phyloxera, these vines were planted in 1868.[citation needed]

Austria

In Austria, Pinot noir is usually called Blauburgunder (literally Blue Burgundy) and produced in

barriques
. Some of the best Austrian Pinots come from Neusiedlersee and Blaufraenkischland (Burgenland), and Thermenregion (Lower Austria).

Canada

Pinot noir has been grown in Ontario for some time in the

British Columbia. It is also grown in the Annapolis Valley
region of Nova Scotia and the Lanaudière and Brome-Missisquoi regions of Quebec.

Chile

An example from Leyda Valley, Chile

Pinot noir is produced at the Leyda Valley, one of the minor wine districts of the Aconcagua wine region of Chile and in the southern district Biobio.

UK

Pinot noir is increasingly being planted in the U.K. and is now the second most widely planted variety (305-ha in 2012), almost all of it for sparkling wine.[citation needed]

France

A Sancerre rouge from the Loire Valley made from Pinot noir

Pinot noir has made France's Burgundy appellation famous, and vice versa. Wine historians, including John Winthrop Haeger and Roger Dion, believe that the association between Pinot and Burgundy was the explicit strategy of Burgundy's Valois dukes. Roger Dion, in his thesis regarding Philip the Bold's role in promoting the spread of Pinot noir, holds that the reputation of Beaune wines as "the finest in the world" was a propaganda triumph of Burgundy's Valois dukes.[24] In any event, the worldwide archetype for Pinot noir is that grown in Burgundy, where it has been cultivated since 100 AD. Burgundy is the most northerly good red wine growing district in the World.[25]

Burgundy's Pinot noir produces wines that can age well in good years, developing complex fruit and forest floor flavors as they age, often reaching peak 15 or 20 years after the vintage. Many of the wines are produced in small quantities. Today, the Côte d'Or escarpment of Burgundy has about 4,500 hectares (11,000 acres) of Pinot noir. Most of the region's finest wines are produced from this area. The Côte Chalonnaise and Mâconnais regions in southern Burgundy have another 4,000 hectares (9,900 acres).

In

Jura département
, across the river valley from Burgundy, the wines made from Pinot noir are lighter.

In

Champagne
appellation has more Pinot planted than any other area of France.

In Sancerre it is used to make red and rosé wines, much lighter in style than those of Burgundy, refreshing served chilled, especially in warmer years when they are less thin.

In Alsace it is generally used to make Pinot-noir d'Alsace [fr], similar in character to red Burgundy and Beaujolais wines but usually consumed chilled. Prominent examples are Rouge de Barr and Rouge d'Ottrott. Pinot noir is the only red wine produced in Alsace.

Germany

A German Blanc de Noirs from the Baden region made from Pinot noir grapes pressed quickly after harvest to produce a white wine from the red grapes

Among countries planted with Pinot noir, Germany ranks third behind France and the United States.

barrique) aged, in regions such as Baden, Palatinate (Pfalz) and Ahr. These are rarely exported and are often expensive in Germany for the better examples. In the weekend edition of the "Financial Times" of 21/22 April 2018 Jancis Robinson wrote about ... alternatives to red burgundy[28] As "Rhenish", German Pinot noir is mentioned several times in Shakespearean plays as a highly prized wine.[29]

There is also a smaller-berried, early ripening, lower yield variety called Frühburgunder (

Rheinhessen and Ahr
area and can produce good wines.

Italy

In Italy, where Pinot noir is known as Pinot nero, it has traditionally been cultivated in South Tyrol, the Collio Goriziano, Franciacorta, Oltrepò Pavese, Veneto, Friuli and

Trentino
. It is also planted in Tuscany. 0 In South Tyrol the variety is first noted 1838 as "Bourgoigne noir" in a grape wine buy list of the "k.u.k. Landwirtschafts-Gesellschaft von Tirol und Vorarlberg, Niederlassung Bozen" and later called "Blauburgunder" like in Austria. The first analytical descriptions are from Edmund Mach (founder of Ist. Agr. San Michele a.A.) in the year 1894: Friedrich Boscarolli - Rametz/Meran - Rametzer Burgunder 1890, Chorherrenstift Neustift - Blauburgunder 1890, R.v.Bressendorf - Vernaun/Meran - Burgunder 1890, C. Frank - Rebhof Gries Bozen - Burgunder 1889, Fr. Tschurtschenthaler - Bozen - Burgunder 1890 & 1891, Fr. Tschurtschenthaler - Bozen - Kreuzbichler 1889 & 1891 & 1887.[30]

Moldova

Pinot noir grapes in a vineyard in Moldova

Large amounts of Pinot were planted in central Moldova during the 19th century, but much was lost to the ravages of phylloxera; Soviet control of Moldova from 1940 to 1991 also reduced the productivity of vineyards.

New Zealand

Pinot noir is New Zealand's largest red wine variety, and second largest variety overall behind Sauvignon blanc. In 2014, Pinot noir vines covered 5,569 hectares (13,760 acres) and produced 36,500 tonnes of grapes.[31]

Pinot noir is a grape variety whose "importance" in New Zealand is extremely high. However, initial results were not promising for several reasons, including high levels of leaf roll virus in older plantings, and, during the 1960s and 1970s, the limited number and indifferent quality of Pinot noir clones available for planting. However, since this time importation of high-quality clones and much-improved viticulture and winemaking has seen Pinot noir, from Martinborough in the north to Central Otago in the south, become a major factor in New Zealand's reputation as a wine producer.[32]

Slovenia

In

Slovenian Styria
. The wine is usually called Modri Pinot (Blue Pinot) or also Modri Burgundec (Blue Burgundy).

South Africa

With the growth of the

Elgin
, the two oldest Pinot regions in the country.

There are currently just over 1,200 ha of Pinot noir in South Africa, making up 1,5% of the total plantings in the country.

The Top 5 Pinot noir Wine Awards annually recognizes the top South African Pinot noir red wines.[33]

Spain

In Spain, Pinot noir is grown in many of the wine regions from the north to the south, but the vast majority of Pinot noir is grown in Catalonia, where it is used in still wines and Cava, Spanish sparkling wine. It is an authorised variety in some of the Catalan DOPs. In 2015 there were 1,063 hectares (2,630 acres) of Pinot noir grown in Spain.

Switzerland

Pinot noir is a popular grape variety all over Switzerland. In German-speaking regions of Switzerland it is often called Blauburgunder. Pinot noir wines are produced in Neuchâtel, Schaffhausen, Zürich, St. Gallen and Bündner Herrschaft (Grisons). In Valais, Pinot noir is also blended with Gamay to produce the well-known Dôle.

United States

A Pinot noir from the Willamette Valley in Oregon

By volume most Pinot noir in America is grown in California, with Oregon second in production.[34] Other growing regions are the states of Washington, Michigan, and New York.

California wine regions known for producing Pinot noir are:

Oregon wine regions known for producing Pinot noir:

Washington wine regions known for producing Pinot noir:

A Pinot noir from the Russian River Valley of California

Richard Sommers of HillCrest Vineyard in the Umpqua Valley of Oregon is the father of Oregon Pinot noir. An early graduate of UC Davis, Sommers moved north after graduation with the idea of planting Pinot noir in the Coastal valleys of Oregon. He brought cuttings to the state in 1959 and made his first commercial planting at HillCrest Vineyard in Roseburg Oregon in 1961. For this, he was honored by the Oregon State House of Representatives (HR 4A). In 2011 the State of Oregon honored him for this achievement and also for producing the first commercial bottling in the state in 1967. It was announced by the state of Oregon in the summer of 2012 that a historical marker would be placed at the winery in the summer of 2013.[35]

Sommers, who graduated from UC Davis in the early 1950s, brought Pinot noir cuttings to Oregon's Umpqua Valley in 1959 and planted them at HillCrest Vineyard in 1961. These first Pinot noir cuttings came from Louis Martinis Sr.'s Stanley Ranch located in the Carneros region of Napa Valley. The first commercial vintage from these grapes was the noted 1967 Pinot noir although test bottlings were made as early as 1963. In the 1970s several other growers followed suit. In 1979, David Lett took his wines to a competition in Paris, known in English as the Wine Olympics, and they placed third among Pinots. In a 1980 rematch arranged by French wine magnate Robert Drouhin, the Eyrie vintage improved to second place. The competition established Oregon as a world-class Pinot noir-producing region.[36][37]

The

Domaine Drouhin Oregon, a state-of-the-art, gravity-fed winery. Throughout the 1980s, the Oregon wine industry
blossomed.

Blends

While Pinot noir is commonly blended in sparkling Champagne (with Chardonnay and Pinot Meunier), in still wines it is best-known as unblended, varietal wines; this is similar to Chardonnay, the other great variety of Burgundy. Some traditional blends of Pinot noir include:

Pinot noir may also be blended with other grapes in inexpensive varietal wines, where the Pinot noir percentage is high enough for a varietal labeling but is not 100% (75% in the United States, 85% in the European Union). Commonly a heavier grape like Syrah is used to add color and body, resulting in a wine rather unlike pure Pinot noir wines. This was traditionally done in Burgundy until the 1920s and is today found in California wine.[41] Similarly, it is sometimes blended with Malbec.[42]

Recent popularity

Being lighter in style, Pinot noir has benefited from a trend toward more restrained, less alcoholic wines around 12% alcohol by volume.

During 2004 and the beginning of 2005, Pinot noir became considerably more popular among consumers in the US, Australia, New Zealand and Asia as a result of the film Sideways,[43] and its deleterious effect on Merlot sales. Throughout the film, the main character speaks fondly of Pinot noir while denigrating Merlot.[44][45] Following the film's U.S. release in October 2004, Merlot sales dropped 2% while Pinot noir sales increased 16% in the Western United States. While the film mainly celebrated California's Santa Barbara County, it also highlighted Oregon's Pinot Noirs.[46] A similar trend occurred in British wine outlets.[45][47][48][49][50][51] A 2009 study by Sonoma State University found that Sideways slowed the growth in Merlot sales volume and caused its price to fall, but the film's main effect on the wine industry was a rise in the sales volume and price of Pinot noir and in overall wine consumption.[52] A 2014 study by Vineyard Financial Associates estimated that Sideways cost American Merlot farmers over US$400m in lost revenue in the decade after its release.[53]

Synonyms

Blauburgunder, Blauer Arbst, Blauer Spätburgunder, Burgunder, Cortaillod, Mário Feld, Mário Feld Tinto, Morillon, Morillon noir, Mourillon, Savagnin noir or Salvagnin noir.[20]

See also

References

  1. ^ "Etymologie de pineau". Centre Nationale de Ressounces Textuelles et Lexicales (in French). Retrieved November 3, 2013.
  2. ^ "Everything You Need To Know About Pinot Noir". Filled With Wine. September 23, 2020. Retrieved May 29, 2021.
  3. ^
    ISBN 978-1-905819-15-7
    .
  4. ^ Robinson 2006.
  5. ^ a b c d e Haeger 2004.
  6. ^ a b Haeger 2004, p. 19.
  7. ^ a b Haeger 2004, p. 20.
  8. doi:10.1111/j.1755-0238.2010.00107.x
    .
  9. ^ Graves, David (2006). "On Varietal Origins: A Chat Between Wavey & The Professor". Archived from the original on July 15, 2011.
  10. ^ Carole Meredith; John Bowers. "The Origin of Chardonnay". University of California, Davis. Archived from the original on November 30, 2006. Retrieved August 29, 2007.
  11. S2CID 86009473
    .
  12. S2CID 4314131
    .
  13. ^ a b Meredith, Carole (November 2, 2002). "Science as a Window into Wine History" (PDF). American Academy of Arts and Sciences. Archived from the original (PDF) on March 3, 2016. Retrieved April 1, 2007.
  14. PMID 15190375. Archived from the original
    on July 7, 2012.
  15. ^ Clive Coates, Cote D'Or (1997) pp. 144 and 457
  16. ^ Robinson 2006, p. 530.
  17. ^ Robinson J (2002). Vines Grapes & Wines. Mitchell Beazley. p. 227.
  18. ISBN 978-0-395-15456-4
    .
  19. ^ Robinson 2006, p. 290.
  20. ^
    ISBN 978-1-84614-446-2
    .
  21. PMID 18094749
    .
  22. S2CID 83717785
    .
  23. ^ "Domaine Nico".
  24. ^ Haeger 2004, p. 17.
  25. ^ Johnson, Hugh (1973). Wine (8th ed.). New York, New York 10020: Simon and Schuster. p. 189.{{cite book}}: CS1 maint: location (link)
  26. ^ Matthew Horkey,German Pinot Noir: Is It Worth The Hype?, October 22, 2019
  27. ^ Robinson 2006, pp. 659–660.
  28. ^ Robinson, Jancis (April 20, 2018). "Jancis Robinson on alternatives to red burgundy". Financial Times. Archived from the original on December 10, 2022.
  29. ^ Stuart Walton, Understanding, Choosing and Enjoying Wine Hermes House 2006, p. 180.
  30. ISBN 978-88-8300-032-4
    .
  31. ^ "New Zealand Winegrowers Annual Report 2014" (PDF). New Zealand Winegrowers. Archived from the original (PDF) on May 25, 2017. Retrieved February 6, 2015.
  32. ^ Oliver, Henry. "We've come a long way, baby: Why Kiwi pinot just keeps getting better". Stuff. Retrieved October 30, 2019.
  33. ^ "Pinot Noir Association".
  34. ^ Dr. Liz Thach, MW. "Statistics on the US Wine Industry – 2011". Retrieved December 4, 2015.
  35. ISBN 978-1-58157-123-3
    .
  36. ^ Teichgraeber, Tim (October 14, 2008). "David Lett, founder of Oregon Pinot Noir, dies". Decanter. Archived from the original on January 12, 2009. Retrieved December 15, 2009.
  37. Dr. Vino
    . Retrieved December 15, 2009.
  38. ^ "Pinot - Poulsard - Trousseau Wine".
  39. ^ "Gamay - Pinot Noir Wine".
  40. ^ "Cabernet Franc - Pinot Noir Wine".
  41. ^ "Pinot Noir - Syrah Wine". Archived from the original on July 31, 2018.
  42. ^ "Malbec - Pinot Noir Wine".
  43. ^ Risberg, Eric (November 2, 2006). "Merlot demand skids, perhaps 'Sideways?'". MSNBC. Associated Press. Retrieved March 11, 2019.
  44. Monterey County Herald
    .
  45. ^ a b Harlow, John (March 6, 2006). "Oscar winner knocks sales of merlot wine sideways". The Sunday Times.
  46. ^ Williams, Brett (September 10, 2023). "2021 Elouan Pinot Noir". Wine Review. Retrieved September 13, 2023.
  47. ^ Simon, Joanna (June 4, 2006). "Sauce". Food & Drink. The Sunday Times. p. 47.
  48. ^ Valdespino, Anne (July 25, 2007). "Don't forgo Merlot: The wine's popularity has declined, but it can still be a foundation for a tantalizing tasting party". The Orange County Register.
  49. ^ Asimov, Eric (December 13, 2006). "Panned on Screen, Merlot Shrugs And Moves On". Dining & Wine. New York Times. pp. F10. Retrieved October 30, 2007.
  50. Irish Times
    .
  51. ^ Stimmell, Gordon (March 17, 2007). "More to merlot, you know". Arts. Toronto Star. pp. H07.
  52. ^ Cuellar, Steven S. (January 2009). "The 'Sideways' Effect A test for changes in the demand for Merlot and Pinot Noir wines". Wines & Vines.
  53. ^ Froymovich, Gabriel. (July 2009). "Sideways 10 Years On: The Cost to Merlot Farmers Has Been More Than $400M". Vineyard Financial Associates.

Bibliography

External links

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