Pinot noir vs St. Laurent

St. Laurent is fuller and more tannic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Pinot noir

Red · France, Italy

light, silky, red cherry and earth

St. Laurent

Red · Austria

silky, dark cherry, velvet, Pinot-like

Bone dry
Sweetness: Bone dry; Light
Body: Medium; Low
Tannin: Medium; High
Acidity: High; 12.5 to 14%
Alcohol: 12.5 to 14%; 13 to 16 °C
Serve at: 14 to 16 °C; France Burgundy | Champagne | United States Santa Barbara Region | Santa Cruz Mountains | Russian River Valley | Willamette Valley | New Zealand Central Otago | Marlborough | Martinborough | Australia Tasmania | Mornington Peninsula | Yarra Valley | Romania | Germany | Chile | Canada | England | South Africa
Regions: none listed

Only Pinot noir

Both pair with

Only St. Laurent

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Pinot noir and St. Laurent pages.