Wine in various forms has been produced for thousands of years with some studies identifying wine production in places such as Sicily, Armenia, Egypt and China between 5000 and 7000 BC. Pinot Noir is an ancient grape variety that has been cultivated in Burgundy, France, since at least the 1st Century AD. Monks used Pinot, named after the pinecone shape of grape bunches, as a sacramental wine and it gained church approval as a result. While it is now produced around the globe, Burgundy is the home of Pinot Noir. Within the Burgundy region there is a 50 kilometre long by 3 km wide stretch of land know as the Cote d'Or (slope of gold). This slither of land has ideal chalky, well-drained soil, good sunlight with above average temperatures and gentle slopes and the top wine made here is generally considered the best in the world. Winemakers regard Pinot as challenging to work with. Pinot plants can be genetically unstable and one plant can produce grapes of different sizes, shape and even flavour. Pinot also seems to be susceptible to every known vine disease, mould, fungus and other pests. When fully ripe, the Pinot Noir berry is a very light purple colour and it requires careful handling to make the most of this light colour. Different winemakers make a large variety of Pinots ranging from big gutsy reds (often mistaken for Cabernets) through to beautiful elegant wines of wonderful complexity. Once made this amazing wine goes through a range of changes as it matures. While a young wine shows simple fruity characteristics, including cherry, plum, raspberry and strawberry, more complex flavours emerge as the wine ages, revealing chocolate, earthiness, smoke and truffles. These days Australian and New Zealand Pinots are recognised as being world class, especially wines from Tasmania and the Mornington Peninsula. Pinot noir grapes are also used in the production of sparkling wine, especially Champagne.
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