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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. [32] Pinot noir is a grape variety whose "importance" in New Zealand is extremely high.
In the general Touraine AOC, the Pineau d'Aunis is limited to harvest yields of 55 hl/ha and can be blended with Cabernet Sauvignon, Cabernet Franc, Gamay, Malbec, Pinot noir, Groslot and Pinot gris in the red and rosé wines of the AOC. The minimum alcohol level for these wines much reach at least 9%. [10]
Trousseau (French pronunciation: ⓘ) or Trousseau Noir, also known as Bastardo and Merenzao, is an old variety of red wine grape originating in eastern France. [1] It is grown in small amounts in many parts of Western Europe; the largest plantations are today found in Portugal, where most famously it is used in port wine .
The individual nature of tasting means that descriptors may be perceived differently among various tasters. [1] The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of The Wine Bible unless otherwise noted.
According to AOC regulations, only Sauvignon blanc and Pinot noir are permitted as AOC classified Sancerre wine. While Sauvignon blanc represents the vast majority of the area's production, Pinot noir can account for anywhere from one-fifth to one-sixth of annual production depending on the vintage. [4]
Pacific Pinot Noir: A Comprehensive Winery Guide for Consumers and Connoisseurs, 2008, ISBN 978-0520253179; Cooking with the Wines of Oregon, 2007, ISBN 1-55285-843-X; Grail, The: A year ambling & shambling through an Oregon vineyard in pursuit of the best pinot noir wine in the whole wild world, 2006, ISBN 978-0870710933
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