So the 'correct' take on pinot noir is that it's not tanniny because of the thin skins. Now maybe it's because I had a bunch of bad (cheap New Zealand) ones, but when I was younger I got it into my head that pinot noir flavour was dominated by the tannins. I didn't drink it much for several years because I thought I didn't like it, then had a few that were suspiciously cab sav-like, then a few more including a high quality Central Otago one and thought I finally 'got' it. Now I'm drinking another cheap kiwi one and it's just like the ones that put me off it - the pinot acid and fruit flavours are there and even a touch of violet, but it's also like gargling talcum powder! This isn't dryness either, it's the dryingness of tannins.
My working hypothesis is that pinot is light-bodied enough that the tannins pop far more than they otherwise would. Or is being incongruously tanniny just a hallmark of shit New Zealand pinots or something?
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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