Wine Appreciation: Pinot Noir

Pinot Noir is the perfect wine for the drink-it-now connoisseur.

It is best sloshed down within 12 months or so of coming on the market, and think of all the storage space you will save!

The downside is that Pinot Noir is rarely down the cheaper end of the market. You are looking up at the $20 end. But it is all worth it. A young, fresh, vigorous, delicious wine.

Trouble is, it has been quite a battle to get it to that status.

Pinot is not an easy variety to grow, even in long-established areas such as France. And early Pinot in Australia was fairly tasteless and lacking in body.

Diligent work over the past decade has changed all that.

Features of Pinot Noir are:

The taste/aroma is predominantly cherry/plummy - red cherry and black cherry, with berry elements, including strawberry and raspberry, and a hint of plum. The aroma can sometimes be even prunish.

Cellaring? If you wish. But, really, it is meant to be consumed while young.

Perfect to enjoy with lighter meats such as goose and duck, and gamey meats such as rabbit. It goes superbly with Italian dishes.

Regions: Pinot is grown in the cooler climes of the Adelaide Hills, southern Victoria - such as the Yarra Valley - and southern Western Australia.

Labels to look for include Bannockburn Pinot Noir, Stoneleigh Marlborough Pinot Noir NZ, Lindeman's Padthaway, Milburn Park, Henshcke. Go for it, right now!

For a full list of Pinot Noir wines tasted by our Wine Connoisseur uncork it here