Pinot

Pinot is a family of grape varieties used in winemaking, with origins in the Burgundy region of France. The name, derived from pin, meaning pine cone, refers to the shape of the grape clusters. The best-known member is Pinot Noir, a red grape prized for its elegance, high acidity, and relatively light body, with flavors of red cherry, strawberry, and earthy or mushroom notes. Pinot Noir is central to Burgundy wines and is widely planted in cool-climate regions such as Oregon, parts of California, New Zealand, and Germany.

Pinot Gris, also called Pinot Grigio in Italy, is a white-skinned mutation of Pinot Noir. When vinified as Pinot Gris, it often yields fuller-bodied wines with spice, citrus, and stone-fruit flavors; as Pinot Grigio, the style tends to be lighter, crisper, and more straightforward. Pinot Blanc is another pale-skinned derivative used for white wines that are typically fresh and citrusy.

Pinot Meunier is a red Pinot widely used in Champagne blends, contributing fruitiness and roundness alongside Pinot Noir and Chardonnay. In South Africa, Pinotage is a distinct cultivar developed by crossing Pinot Noir with Cinsaut (Hermitage).

Viticulture and winemaking characteristics include the grapes’ delicate skins, late ripening, and sensitivity to climate and disease. These factors make Pinot varieties particularly dependent on site, vintage, and careful handling in the winery. Regions known for Pinot wines include Burgundy, the Willamette Valley in Oregon, parts of California, New Zealand, Alsace, and various German and Italian locales, each expressing the grape's range of styles from light and Pinot Grigio–style whites to nuanced, age-worthy Pinot Noir.