Burgundy’s noble grape, worthy of the all the poetic waxing and critical acclaim it has earned. Winegrowers know this as the fickle grape who doesn’t offer her secrets easily. Sommeliers know it as the wine of epiphanies. In this modern age we can find everything from the leaner old world style Burgundies to the very ripe new world expressions from Oregon and California. Pinot has the food flexibility of a contortionist; it pairs well with everything from beef and lamb to cheeses, chicken, salmon and mushrooms.