Pinot noir (French: [pino nwaʁ]) is a red-winegrape 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 Frenchwords for pine and black. The word pine alludes to the grape variety having tightly clustered, pinecone–shaped bunches of fruit.
Pinot noir is grown around the world, mostly in cooler climates, and the variety is chiefly associated with the Burgundy region of France. Pinot noir is now used to make red wines around the world, as well as champagne, sparkling white wines such as the ItalianFranciacorta, and English sparkling wines.
Pinot noir is a difficult variety to cultivate and transform into wine. The grape's tendency to produce tightly packed clusters makes it susceptible to several viticultural hazards involving rot that require diligent canopy management. The percentage of other grapes allowed in a Pinot Noir labeled bottle can vary depending on the wine regulations and labeling laws of the specific country or region. In general, most wine-producing regions have specific regulations that dictate the minimum percentage of Pinot Noir required for a wine to be labeled as such.
For example, in the United States, to be labeled as "Pinot Noir," the wine must contain at least 75% Pinot Noir grapes. The remaining 25% can be made up of other grape varieties allowed within the region's wine regulations.
In some regions, there might be stricter rules, requiring a higher percentage of Pinot Noir in the blend to be labeled as such. It's essential for winemakers to adhere to these regulations to maintain label accuracy and consumer trust.
So when you pick up your next bottle of Pinot Noir bear in mind the world of Pinot Noir wines is a fascinating journey of exploration, where winemakers embrace the grape's finicky nature and utilize the art of blending to create wines that are diverse, delightful and not 100% Pinot Noir.
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