Pinot Noir is one of the oldest grape varieties to be cultivated for the purpose of making wine.
September 4, 2011
Pinot Noir is often described as being a “difficult” grape, to grow, to deal with in the winery, and to find truly great examples of, but fans are passionate about this veriety, as sensually expressed by the dialogue between Miles and Maya in the 2004 movie “Sideways.”
Pinot Noir is one of the oldest grape varieties to be cultivated for the purpose of making wine. Ancient Romans knew this grape as Helvenacia Minor and vinified it as early as the first century AD. Recognized worldwide as a great wine grape, pinot noir has many alias and is grown in Algeria, Argentina, Australia, Austria (called Blauburgunder or Spätburgunder), Brazil, Canada, Croatia (Burgundac), Czechoslovakia, England, France, Germany (Spätburgunder), Greece, Hungary, Italy (Pinot Nero), Mexico, New Zealand, Switzerland (Clevner, but labeled “Dole” when often blended with Gamay Noir), and the United States.
The reputation that gets pinot noir so much attention, however, is owed to the wines of Burgundy (Bourgogne), France. For most of wine history, this two-mile-wide, thirty-mile-long stretch of hills, called the Côte d’Or (“Slope of Gold”), is the only region to achieve consistent success from the pinot noir vine.
The quality of Bourgogne is due to a number of factors. Its vineyards slope gently down toward the East, providing the vines with long sun exposure yet avoiding afternoon heat. The soil there is very calcareous (chalky; containing calcium carbonate), offering good drainage. Well-drained soils have a higher average temperature, which assists ripening. Pinot noir seems to reflect more pronounced Gout de Terroir, or flavor of the soil, than other black grape types, making vineyard site selection a critical factor.
Difficulties plague pinot noir at every step, from propagation to even its bottle-aging characteristics. Genetically unstable, the parent vine may produce offspring that bear fruit that is nothing like the parent’s in the size and shape of the berry or cluster and will frequently even have different aromas, flavors, and levels of productivity. There are 46 recognized clones (genetic variants) of Pinot Noir in Dijon, France. Ampelographers estimate there are as many as 200 to possibly 11,000 clones of pinot noir worldwide. By comparison, cabernet sauvignon has only twelve identifiable clones.
Nearly every affliction known to affect vines is common among pinot noir vineyards. Although quite tolerant of cold climates, it is particularly susceptible to Spring frosts, because it is one of the earliest-leafing varieties. The sharpshooter leafhopper finds pinot noir a perfect host. This bug carries Pierce’s Disease , which can destroy an entire vineyard in as little as three years. Leaf roll virus is prevalent in almost all pinot noir plantings over ten years old. The pinot vines are not very vigorous and often lack adequate leaf cover to protect the fruit from birds, which do much damage. Even if the grapes survive the birds, if not picked promptly at maturity, the thin-skinned and tender berries shrivel and dry out rapidly (notice this shriveling in the photo), resulting in a raisiny aroma and neutral flavor.
Pinot Noir is also one of the more difficult wines to ferment. Partly due to the presence of 18 amino acids, which are naturally balanced in this variety, Pinot Noir ferments violently, often “boiling” up and out of its container, speeding the process out of control. Color retention is a major problem for the thin-skinned berries. Pinot is very prone to acetification and often loses the sometimes promising aromas and flavors it seems to display through fermentation and aging, as soon as it is bottled.
There is one component in which Pinot Noir seems naturally quite rich, three to four times higher compared to other varieties, especially when it is grown in cooler and more humid climates: resveratrol. While this may not affect the aspects of sensory enjoyment, it may draw the attention of health-conscious consumers.
Pinot Noir shows some promise and has a possible future in the Willamette Valley of Oregon, the Okanagan Valley of British Columbia, and in New Zealand, although all may prove to have growing seasons that are generally too short and too humid for consistently outstanding results.
The popular image persists that California Pinot Noir is a light, fruity wine of no consequence, but California vintners over the past twenty years have been improving site and clonal selections, viticultural methods, and vinification techniques to increase their record of success. The nominees for Best Supporting Appellation in California Pinot Noir are much the same as for Chardonnay: Santa Maria Valley (Santa Barbara County); Russian River Valley (Sonoma County); Carneros (in both Sonoma and Napa Counties); Anderson Valley (Mendocino County); as well as the Pinnacles (Monterey County) and, recently, Santa Lucia Highlands (Monterey County). Sonoma and Monterey counties account for more than half the statewide total of nearly 30,000 acres in Pinot Noir plantings.
Great Pinot Noir creates a lasting impression on the palate and in the memory. Its aroma is often one of the most complex of all varietals and can be intense with a ripe-grape or black cherry aroma, frequently accented by a pronounced spiciness that suggests cinnamon, sassafras, or mint. Ripe tomato, mushroom, and barnyard are also common descriptors for identifying Pinot Noir. It is full-bodied and rich but not heavy, high in alcohol, yet neither acidic nor tannic, with substantial flavor despite its delicacy. The most appealing quality of Pinot Noir may be its soft, velvety texture. When right, it is like liquid silk, gently caressing the palate. Pinot does not have the longevity in the bottle of the darker red wines and tends to reach its peak at five to eight years past the vintage.
Typical Pinot Noir Smell and/or Flavor Descriptors
Varietal Aromas/Flavors: Processing Bouquets/Flavors:
Fruit: cherry, strawberry, raspberry, ripe tomato Terroir: mushroom, earth, barnyard, truffle, leather, meat
Floral: rose petal, violet Oak (light): vanilla, coconut, sweet wood
Spice: sassafras, rosemary, cinnamon, caraway, peppermint Oak (heavy): oak, smoke, toast, tar
Herbal: rhubarb, beet, oregano, green tomato, green tea, black olive Bottle Age: cedar, cigar box
Tasting Notes
Although Pinot Noir harmonizes well with a wide variety of foods, the best matches to show off the delicacy and texture of Pinot Noir are: grilled salmon, a good cut of plain roast beef, or any dish that features mushrooms as the main flavor element. Classic French cooking has creations based on Pinot Noir, such as Coq au Vin (chicken cooked in red wine) Boeuf Bourginon, and Cassoulet. Other main dishes that match well with Pinot Noir include roasted and braised preparations of lamb, pheasant, and duck, as well as grilled meaty fish, such as salmon, shark, and swordfish. Best are foods that are simple and rich. Go easy on the spices, some of which may mask the delicate flavors of pinot noir and generally tend to accentuate the hot taste of alcohol.
Source: http://www.winepros.org/wine101/grape_profiles/pinot.htm
Best Restaurant in Clark Pampanga unveils regional dinner menu featuring the classic cuisine of Italy, all designed to pair nicely with fine vintage wines from Italy’s wine regions such as Tuscany, Piedmont, Veneto and Sicily, one more reasons for food and wine lovers to travel to Angeles City, Clark Philippines to satisfy their thirst for a wonderful meal at a fine dining restaurant, the best place to eat in Pampanga.
Yats Restaurant is the best restaurant for special dinner, best restaurant for dinner with friends near Manila, also the best place to celebrate special events.
Famous Restaurant in Pampanga, a place to dine with friends in Clark, cozy restaurant with a nice ambience, a nice function place for special occassions
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The new regional set menus rolled out recently by the best restaurant in Clark Pampanga stirred up renewed interest among visitors from Manila for real fine dining treat in Clark Pampanga as wine lovers from Subic, Tarlac, Manila, Angeles City, Clark Pampanga Philippines wine and dine at Yats Restaurant to enjoy good food paired with fine vintage wines from the wine cellars of this highly recommended resto bar in Pampanga
Are you looking for an attractive restaurant or a nice place to eat with friends in Clark, Angeles City Pampanga? Yats Restaurant and Wine Bar is a restaurant with good food and good wines for dinner located at Clark Angeles City Pampanga. Perfect for exclusive dinner venues for groups, recommended for private dinner in Philippines. A Restaurant in Clark for business dinner meeting. Private dinner place or dinner restaurant in Clark Subic Near Manila Angeles City Pampanga. Yats Restaurant is one of the Good Restaurant in Pampanga Angeles City Clark near Manila.
Visitors come from Manila, Angeles City, Pampanga, Subic and Clark Philippines to enjoy a sumptuous seafood dinner at Yats Restaurant. Many guests order excellent white wine from the award-winning restaurant wine list of this famous fine dining restaurant in Clark. Favorite wine orders for guests in this restaurant include Chablis, Chassagne-Montrachet, Sancerre, Chardonnay of Chile’s Casa Lapastolle, Sauvignon Blanc from New Zealand and South Africa, Rose from Anjou, Pinot Noir from USA and Burgundy France and the all-time favorite, Meursault. A wide range of sparkling wine and Champagne is available also in this restaurant in Pampanga which is famous for its selection of vintage wines. Popular choices of guests in this restaurant include Paul Bara Champagne, Crement de Bourgogne, MUMM Cuvee Napa Sparkling wine, Prosecco and Cava.
For comments, inquiries and reservations click on Click here for inquiry and reservations
Restaurant@Yats-International.com
(045) 599-5600
0922-870-5178
0917-520-4401
Ask for Pedro and Rechel
Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Pampanga? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.
Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023
Manila Sales Office
3003C East Tower, Phil Stock Exchange Center,
Exchange Rd Ortigas Metro Manila, Philippines 1605
(632) 637-5019 0917-520-4393 Rea or Chay
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