“He pinot noir It has its origin in the Burgundy region (France), where, over the years, it has reached sublime degrees of complexity and finesse,” says Mariana Achával, sommelier and owner of the Alegra restaurant and winery. According to the expert, it performs very well in regions with a cool climate, and both its aromatic palette and its structure (which is felt on the palate) will be extremely affected by the terroir where it is grown.
aldo graziani, sommelier and alma mater of Aldo’s Restaurant and Wine Bar, expresses that it is one of the varieties that produces one of the most delicate wines in the world. “They are fine, delicate wines that when young can have very marked red fruit and when they evolve they can give more spicy or fresh mushroom notes,” he says.
“Pinot noirs tend to be a bright, low-intensity ruby red color. In terms of body, they are light to medium wines compared to other, denser red varieties. They tend to have a higher acidity, which translates into greater freshness, and their tannins tend to be softer and silkier on the palate”, describes the sommelier Sofia Maglionewho runs her own wine bar, Vina.
What pairings to try and where?
In Aldo’s Restaurant (Arévalo 2032, Palermo), Aldo Graziani suggests tasting the Tutu Pinot Noir 2022 that winemaker Leo Erazo makes with grapes from Paraje Altamira, in Mendoza. It is a wine made with indigenous yeasts (from the grape) and minimal intervention in the winery, resulting in pure textures and flavors that reflect the typicality of the vine and terroir. Its freshness, its juiciness and its long finish stand out, and he recommends accompanying it with its artisanal oricchiette served with a tasty mushroom ragù: a typical and infallible pairing.
In glad (Olleros 3891, Chacarita), Mariana Achával has a selection of 20 pinots and, among them, La Freneza 2021 (“La Locura”, in Esperanto) by the young and passionate winemaker Agustín Lombroni stands out. It is a blend of grapes grown on different Patagonian farms: 60% comes from the town of Mainque in Río Negro and the remaining 40% from San Patricio del Chañar in Neuquén. According to the sommelier, the nose shows fresh red fruits, hibiscus and mushrooms, plus some subtle notes of wood. On the palate, it is elegant and fresh, with delicate tannins and a medium persistence. Ideal to accompany with its osso buco empanadas, whose tenderness, complexity and fatness perfectly match the range of aromas and the structure of the wine. Also, with the mushroom risotto, which highlights the distinctive notes of the pinot noir and the freshness of the wine balances the creaminess of the dish.
In Vineyard (Av. Caseros 474, San Telmo), Sofía Maglione suggests tasting the Barda Pinot Noir from the prestigious Chacra winery in Río Negro, which is one of the most recognized exponents in Argentina. It is characterized by its elegance, subtlety and lightness, with aromas and flavors of fresh red fruits, accompanied by floral nuances and a touch of spices. For a relaxed pairing, she suggests her chicken milanese sandwich with fugazzeta and roasted bell pepper mayonnaise, since the wine’s own acidity will counteract the oiliness of the dish, providing balance and freshness in each bite. In addition, on Pinot Noir Day, they will offer a mushroom risotto off the menu, specially designed for the occasion, with portobellos, mushrooms and pine mushrooms. You can order a combo of one serving plus a glass of La Posta Pinot Noir for $6,500.
In the modern grill Rufino (Av. Pres. Manuel Quintana 465, Hotel Mío Buenos Aires, Recoleta), its owner, Martín Serrano recommends the 45 Rugientes pinot noir from the Otronia winery, the southernmost in the country, in Chubut. It is a blend of different farms, with little intervention, very good freshness, notes of red fruit and wood aging, good volume on the palate, fine tannins and something herbal in character, typical of the region. The ideal accompaniment would be its roasted zucchinis, which are served cold, marinated with rosemary, thyme and yogurt, or the mixed mushrooms on the sheet metal, with spinach and almonds. Two preparations that can officiate as an entrance or eat together with their grilled meats.
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