For quite some time, Cabernet dominated the red wine category, discouraging those who preferred a softer, less tannic wine, and, thereby, promoting the myth that everything good must be red and B-I-G—-in taste and in price! Compared to Cabernet, Pinot Noir is softer in taste, smooth, with little after taste.

In this regard, it is even softer and usually fruitier than a Merlot. Pinot Noir can be paired with most foods and meats, both red and white. Since it’s most likely that most of us are not going to serve goose, duck, rabbit or buffalo, then we’re fairly safe in choosing Pinot Noir to go with fish, chicken, pork, ham, grilled meats and vegetables. For those of us who are lazy, it is also good with pasta and pizza.