The 21 Best Pinot Noirs, According To Chefs And Sommeliers

Pinot noir is a great wine to age. That's why Sofia Flannery, sommelier at the recently opened Vinyl Steakhouse in New York City, likes this wine so much.

"It is a very unique pinot in that it can pair with ANYTHING," she said. "It has the backbone to hold up to flavorful steaks and gamey meats, and has the sophistication to pair with seafood."

"This wine is light and delicate, with notes of fresh raspberries and black tea," said Kathleen Standridge, wine director at The Shipwright’s Daughter in Mystic, Conn. "It has mouthwatering acidity with fine elegant tannins and a lingering finish that does not disappoint. New world fruit with an old-world soul.”

If you're a purist, try this pinot from Burgundy. "Between the tradition and the history, there is just something really special," said Cedric Nicaise, co-owner and beverage director of The Noortwyck in New York City. "I lean towards lighter wines, and Burgundy offers that without skimping on the flavor or nuance."

Looking for a great pinot without spending a bundle? Try this one for less than $20. "Their less interventionist winemaking methodology paired with grapes sourced from cool climate vineyards creates a beautifully restrained but elegant pinot noir," said Mike Reed, beverage director at Tacos Guey in New York City. "
[This is] a marked difference from the much fuller-bodied and heavily oak-influenced pinots coming from California that consumers may be used to."

I'll just let Alice Feiring, author of the natural wine newsletter "The Feiring Line" explain how good this wine is. "There's a bit of friendly berry jam, a little grit, and a whole lot of structure. But oh my, with spark and acid, this wine is also fun and drinkable. [Keep it] for now, or stash it away for a few years. But it's so delicious, delayed gratification might be too difficult."

Joe Dixon, head buyer of speciality food market Wellspent Market in Portland, Oregon, calls this wine "not your parent's noir."

"I love this light, juicy pinot from Oregon's cult-favorite The Marigny," he said. "Winemaker Andy Young uses a technique called 'carbonic maceration,' which imparts the wine with a youthful, fruity energy."

Wondering what pinot to bring to your next dinner party? Daniel Delgado, the food and beverage manager for The Ritz-Carlton, San Francisco, has a suggestion. "This particular Pinot Nero has a distinct notes of crushed strawberries, balsamic drizzle and black pepper that brings the soft touch of a beautiful presence," he said. "It can match with any antipasto or light pasta."

Got expensive taste but not the wallet to back it up? No judgement here! Just go for this California pinot, as recommended by Erica Barrett of SOCU Southern Kitchen & Oyster Bar, which has locations in Mobile and Birmingham, Alabama.

"With notes of cherries, roses, and chocolate, it's full of flavor with a medium body," she said. "Great paired with your favorite steak at home and bacon Brussel sprouts and truffled mashed potatoes."

"I just had this one at a friend's party, [and it has] a great nose and balance," said Chef Gabriel Kreuther, owner of his eponymous restaurant. "Black cherry flavor and very ripe and enjoyable."

"This wine is an all-time favorite, as it exemplifies the true character of pinot noir, delivering exceptional quality while supporting natural winemaking with minimal intervention," said David Orellana, beverage director at Fox Lifestyle Hospitality Group in New York City.

It has aromas of dark cherries and raspberries, plum, dried currants, black tea, and hints of rose petals and leather. "On the palate, this wine is medium-bodied with a refined tannin structure, and a pleasantly long fruit-forward finish mingled with fresh acidity," Orellana added.

"Burgundy-inspired, this 2016 bottles-up the best of the Sonoma Coast with sweet cherry, star anise, and rosy stone," sommelier Allegra Angelo, co-owner of Vinya, explained. It's aged in a small percentage of new French oak, giving it a soft touch of vanilla. "It's a knockout expression of cool-climate pinot noir made by an extraordinary winemaker," she added.

Jeremy Gatto, director of operations for Hampton + Hudson, Nina & Rafi, Pielands, and Standard Service, thinks a good pinot noir starts around $100. "Anything less usually ends up either too chalky or too light while lacking any structure at all," he said.

"Domaine Henri Delagrange Les Bertins Premier Cru is rich, structured and an intensely fruity, black-cherry-flavored wine. Its smokiness appeals to consumers who like both new or old world styles.”

"Brooks 'Janus' Pinot Noir changed the Oregon game for me," said Leigh Ervine, beverage director of the restaurant Rose Mary in Chicago. "The 2017 vintage was delicate and aromatic, and the acid was racing. It was the first time I fell in love with a new-world wine. To me, it's the perfect example of terroir and all the love that goes into a bottle."

It might not be the most obvious pairing, but Diego Montes, general manager of Farm Bar in Chicago, likes to eat a burger with his pinot noir. "My favorite is the Bread & Butter Pinot Noir. It is easy to drink with rich and juicy flavors and a little oak finish," he said. "It is amazing how affordable it is.”

"Pavette Pinor Noir is widely available and always delicious," said Jason Santamaria, co-founder of Second Self Beer Company in Atlanta. "It has a lot of flavor and is not too jammy, which I really appreciate." It's the wine he brings to most parties, as it's different enough for seasoned drinkers but approachable enough for newbies.

“The Millstream Vineyard Pinot Noir is dense and complex,” said Paula de Pano, sommelier and owner of Rocks & Acid in Chapel Hill, North Carolina. "[It’s] a combination of deep yet crunchy red fruits—think wild raspberry, plum skins, and Alpine strawberries, and purple flowers with a subtle mushroomy finish.”

According to Vanessa Price, sommelier and author of Big Macs and Burgundy, this French pinot is a steal at just $25 per bottle.

"Beautifully-structured with sour cherry, raspberry, and hibiscus on the nose, the spicy cloves, blackberry, and a slight mushroom-like umami palate carries through to a long, lean, bright finish," she said. "Not a super complex wine but it is elegant in its simplicity and very well-suited for food."

If you're looking for an out-of-the-box suggestion, try this sparkling rosé made from 100 percent pinot noir.

"You don't always have to foot the price tag of champagne to enjoy high-quality French bubbles," said Hayden Burchard, restaurant general manager at Adorn Bar & Restaurant in the Four Seasons Hotel Chicago. The dry and crisp acidity is balanced by the sweetness of strawberry and wild cherry fruit.

Pinot noir is versatile and can vary greatly in flavor, and a good example of that is this Ponzi Pinot Noir. Samantha Sanz, chef at Sanctuary Camelback Mountain in Arizona, loves the 2017 vintage for enjoying with food, but "if you are looking for something easier to drink, try the 2018 version of it."

"The Foley Estate Winery Sta. Rita Hills Pinot Noir has smooth tannins and soft acidity, with notes of peppercorn, strawberry, thyme, and raspberry," said Carlo Maggi of the restaurant Gioia in Chicago. "It goes very well with game, salmon, veal, and poultry."