If You Love Pinot Noir, Try These Unexpected Finds
For Pinot Noir lovers, we know there's nothing quite like its elegance, juicy red fruit character, and fine tannins. Whether it's a classic Burgundy red or a riper, fruitier California Pinot, this global favorite is light enough to sip on its own but complex enough to enjoy with food pairings. Its rise in popularity reflects its versatility. And yet, in the wine world, there are other remarkable wines with characteristics akin to Pinot Noir. Though they may not be as widely planted, these wines promise an enjoyable journey for Pinot fans eager to explore similar flavors.
Gamay
Gamay often lives in Pinot Noir's shadow, partly due to historical reasons: the Duke of Burgundy outlawed its planting in Burgundy hundreds of years ago. Furthermore, as the primary grape of Beaujolais, it's frequently associated with the young, playful, yet not-so-serious Beaujolais Nouveau. However, Beaujolais is much more than Beaujolais Nouveau. The region shines with its Cru wines. Similar to Burgundy villages, you will find smooth, aromatic Gamay in areas like Fleurie, and a more structured, bold style in Morgon. Gamay expresses red fruit flavors like strawberry and cherry, with sweet floral hints and earthy spice, depending on the producer. It's light-bodied with fine tannins, a delightful treat for any Pinot Noir enthusiast.
Grignolino
Grignolino, with its tongue-twisting name, is to Nebbiolo what Gamay is to Pinot Noir. This native variety from Piedmont offers an approachable, lighter alternative to the region's more robust reds like Nebbiolo or Barbera. Grignolino is light to medium-bodied and vibrant, with refreshing acidity. Its fine, elegant profile features complex wild berry flavors, floral hints, and earthy notes. While typically made for early enjoyment, these wines can also age gracefully for several years. If you love Pinot Noir's elegance but find Nebbiolo's tannins too harsh, Grignolino is a wine worth exploring.
Etna Rosso
Etna Rosso has earned a reputation as the “Burgundy of the Mediterranean.” The high elevations and unique volcanic terroir of Sicily's Mount Etna impart elegance and complexity to these wines. Made primarily from the indigenous grape variety, Nerello Mascalese, Etna Rosso offers cherry and red berry flavors, with wines from older vines having a riper fruit character and additional layers of complexity. Medium-bodied with balanced tannins, these wines are underpinned by earthy, Mediterranean herbs and sometimes even smoky mineral notes, a result of the volcanic soil. With its similar profile to Pinot Noir, though slightly more tannic and with a distinct touch of terroir, Etna Rosso has become a trendy Italian wine worldwide.
Blaufränkisch
Austria is often celebrated for its white wine, Grüner Veltliner, but its red gem is Blaufränkisch. As a parent grape to Gamay and Zweigelt, Blaufränkisch shares some familiar traits, boasting dark berry flavors and bracing acidity with a distinctive spicy edge. Its ripe fruit is balanced by acidity and a medium body, making it a versatile food wine. Although still lesser-known, primarily grown in Austria, Germany, Hungary, and a few other central European regions, Blaufränkisch is recognized by winemakers for its potential to create wines of depth and character.
Xinomavro
Hailing from Greece, Xinomavro is sometimes referred to as "the Nebbiolo of Greece." Known for its complex, structured profile, this grape offers a fascinating experience for Pinot lovers. Xinomavro wines boast a rustic, vibrant red fruit character, such as sour cherry and raspberry, tomato paste, along with earthy notes and subtle spice. High in acidity and tannins, these wines can age gracefully, developing complexity over time with notes of tomato leaf, olive, and dried herbs. Whether young or aged, Xinomavro brings a unique, intriguing flavor profile that Pinot Noir fans will appreciate for its finesse and intensity.
For Pinot Noir lovers craving a twist, these wines, though less mainstream, offer new territory to explore. Each of them brings a touch of the familiar, bright red fruit, fine tannins, and elegant mouthfeel but with its own regional twist. The best part of wine is discovering something new. Maybe the spicy Blaufränkisch or the smoky, earthy Etna Rosso will be your new favorite!
Sylvia Ba
