Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
Am I mistaken, or is Pinot Noir rarely if ever used in red blends? I am not a big Pinot drinker, so I am sure there are exceptions, but in the multitudes of wine offerings I come across, I don’t recall seeing a Syrah/Pinot Noir blend, for example. Am I way off base here?
You are (deliciously) mistaken in one respect, as Pinot Noir is one of the three main grapes used in Champagne production, along with Chardonnay and Pinot Meunier. That means—luckily for us—that Pinot Noir is regularly blended in sparkling wines.
You’re correct that it’s more of a rarity to see Pinot Noir blended in still wines. If anything, I’ve heard of a touch of Syrah or other heavier red wine grapes blended into Pinot Noir to give it more intensity. But Pinot Noir’s supple texture, sense of place and wonderful balance don’t generally lend themselves to blending, and neither do its relatively high cost and difficulty of cultivation.