Pinot, Pinot, Pinot, Pinot. Noir. This red gem is the star of Burgundy…and often the star with burgers (or steak, or salmon, or TURKEY). On my mind tonight after having a lovely glass at the Hudson Hotel.
This persnickety, difficult-to-grow variety can be crafted into anything from an elegant, smooth reds to fantastically light Champagne, and can pair with just as wide a variety of foods, making it the 3rd most popular red wine in American according to Nielsen findings from 2010. (And also findings from the empty bottle count in my recycling bin…)
Given the amount of Pinot-centric articles that flooded my inbox this week, I’d say online wine giantSnooth agrees. Here, their top holiday and value picks.