Considered by many to be the greatest of the red wine grapes, Pinot Noir is made into some of the most incredible wines in the world.  Obviously the most famous of these wines come from the Burgundy region of France, but very distinctly different, versions are being made in Oregon, California and New Zealand.  Depending on where it is grown, the clone planted and winemaking practices used, this grape can have thin or thick skins and the wine can be dark ruby and fairly tannic or very light colored and low in tannin. But regardless of these differences the great ones are incredibly complex, elegant wines changing with lingering finishes that last for several minutes.
Cultivation: This is a finicky, often unforgiving grape that requires a skilled viticulturist to be great.  It likes a cool climate, but also requires a long hang time on the vines to achieve the great complexity it is capable of demonstrating.  An early budding, slow growing grape that thrives in marginal climates, it is susceptible to late frosts and rot making it a true challenge for those that choose to grow it.  In warmer climates, such as California, it is grown either close to the coast or inland bays where it can get a maritime influence or in higher elevations along creeks and in canyons in areas with a great diurnal shift (difference between the high and low temperatures in a 24 hour period).
Flavor Profiles: Wines made from Pinot Noir range from light and fun to an intensity of flavor that is hard to beat.  There are even award winning blush style wines made from this eccentric grape.  Although there are some wines made from this grape with a fairly big tannic structure, it is more common for it to produce wines light in tannin with a great acid structure.  The primary fruit flavors are red cherry, strawberry, cranberry and raspberry with plum, black cherry and blackberry common in riper versions.  It is capable of an incredible amount of non-fruit scent and palate profiles, including tea, cola, licorice, smoke, herb, mushroom, nut, chocolate and an almost meaty scent.  Old World wines will tend more towards that great earth and mushroom sphere with good minerality fairly common and lower alcohol levels.  Newer World wines tend more towards riper, brighter fruit with a little higher alcohol and lower acidity.  In Burgundy you will often find a little green tannin and a significant amount of earthiness and mushrooms.  Sadly, this is not an easy grape to work with being more prone to flaws than most.  It is not unusual to find a Pinot that has an a barnyard or wet straw scent.  If not too pronounced this is not considered a flaw and many people prefer that style, but too much can have a negative impact on the wine, making it taste unclean and muddled.  Many California Pinots are known for their dark, tannic characteristics in comparison to their French counterparts. Pinot Noir is also grown in Napa and Mendocino for use in some world class Sparkling Wines produced in partnership with, some of the greatest Champagne Houses of France. 
Wine Pairing Considerations: Of all of the red wines, Pinot Noir is probably the easiest to pair with food due to the lower tannin and higher acid levels.  To pair effectively its best if you know the style of Pinot and its flavor profiles you are dealing with, but there are some generalities you can make. There are some classic Pinot parners that are hard to miss with; like salmon, mushrooms and Ahi Tuna. However, this wine can work well with some fairly big meats like beef tenderloins as well as a grilled pork loin.  One secret to pairing well with Pinot is good bridge ingredients and cooking styles that match the flavor profiles of the specific wine you are serving.  If this is a wine with some olive overtones try using black olives in the dish; if it has smoky notes, try a nice grilled or barbequed meet.  If you have a spicy or herbaceous wine, why not try using some tarragon or chives in the sauce to make a nice flavor balance.  A Pinot with a higher acid level can even pair comfortably with some bitter foods, like radicchio that you wouldn’t normally try with a red wine.  Most winemakers will supply you with the flavor profiles most prevalent in the wine; use that to help you make decisions about what foods to serve and bridges to use. 
Major California Growing Regions: Napa, Sonoma, Mendocino, Santa Barbara, Central Coast