Pinot Noir is the soufflé of red grapes: notoriously finicky to cultivate, yet highly coveted and utterly sublime in the right hands. Known for bright acidity and silky tannins, the thin-skinned grape often delivers layers of red fruit, florals, earth, herbs, and spice. That complexity has earned Pinot Noir a fiercely devoted following, with the wines of Burgundy, its historic stronghold, among the most prized in the world.
But Pinot Noir has also found a home in other cool-climate regions around the globe, like Oregon’s Willamette Valley, California’s Central Coast, and Germany, where it’s called Spätburgunder. It’s even one of the principal grapes used to make Champagne — just one example of how many forms Pinot can take.
“Pinot Noir is a difficult grape to put in a box,” says Tynan Pierce, wine director of Yes Society. “It can take on so many different personalities depending on where it’s grown and how it’s made,” he says, pointing to a richer, more structured Pinot Noir from the Sonoma Coast versus a more delicate, classic expression from Burgundy. So before looking for an alternative, it’s important to consider what you love about Pinot in the first place.
Is it the aromatic complexity? The juicy red fruit? Or maybe the grape’s freshness, acidity, or food-friendliness? While no grape is a perfect stand-in, plenty share some of the same qualities that keep its devotees heading straight to the Pinot aisle at the wine shop. For those ready to branch out, here are seven grape varieties to try next, moving from those with plenty of similarities to less expected alternatives.
Gamay
Arguably the closest alternative on the list, Gamay is a natural cross between Pinot Noir and Gouais Blanc, and the family resemblance shows up in its light-to-medium body, lively acidity, low tannins, and punchy red fruit. For a classic style, look for Beaujolais, where Gamay reigns after being famously banished from neighboring Burgundy in the 14th century. As a producer of both Pinot Noir and Gamay, Story of Soil winemaker Jessica Gasca says Gamay “tends to be a little more playful and fruit-forward, but with an added savory component.” Try Gasca’s Martian Vineyard Gamay Noir or, for classic Beaujolais, she recommends producers like Daniel Bouland and Domaine Lapierre.
Cinsault
If Pinot’s soft tannins and juicy fruit are your vibe, it’s time to give Cinsault a try. There’s also a good chance you’ve tasted it before and just don’t know it. Historically used in blends throughout the Rhône and Provence, Cinsault produces delicate tannins with ripe cherry and strawberry notes, helping soften and lift more powerful varieties like Grenache, Syrah, and Mourvèdre. Ali Schmidt, wine director at Emmer & Rye Hospitality, likens it to a “warm-weather Pinot”: While both are thin-skinned, Cinsault thrives in hot climates where Pinot struggles. To sample it yourself, Schmidt suggests Craven Cinsault from Stellenbosch or William Chris’ Lost Draw Cinsault from the Texas High Plains.
Frappato
Think of Frappato as Pinot Noir with a Mediterranean flair. Native to Sicily, it’s another grape historically blended with the more boisterous Nero d’Avola, but don’t underestimate its beauty as a single-varietal wine. Bottled solo, Frappato produces light, silky reds that are anything but simple. Chris Dillman, director of wine at Littleton’s Market in Columbus, Ohio, loves Frappato for its “glossy ripe red fruit and rounded, mouth-filling character,” but notes that wood spice, olive, and potpourri aromas show its Mediterranean origins. Dillman recommends seeking out Sicilian producers Occhipinti or COS.
Sangiovese
Ever ordered a Tuscan red at an Italian restaurant? Chances are, you’ve already had Sangiovese, the region’s signature red grape. For Pinot fans, expect a similar combination of red fruit, medium body, and savory character, though Sangiovese typically brings a touch more acidity and tannin to the table. “If you’re drawn to the elegant, earthy aromas of Pinot Noir,” says Lucy Grundhauser, sommelier at Lei Wine Bar in New York City, “consider the rustically herbaceous nose of Sangiovese — it’s a slightly more adventurous counterpart while still maintaining similar Old World sensibilities.” And while some Pinots set you back a pretty penny, Sangiovese can deliver at nearly any price point. Grundhauser recommends Fonterenza Rosso di Montalcino or Caparsa ‘Caparsino’ Chianti Classico Riserva.
Grenache
Don’t write off Grenache as only a big, jammy red. Like Pinot, it has range. Common in southern Rhône blends and known as Garnacha in Spain, Grenache can swing from ripe and fruit-forward to elegant and savory. While it lacks Pinot’s hallmark acidity, Ben Kaehler, general manager of The Walls Vineyards in Walla Walla, Wash., says it offers the same freshness and lift, with cherry and raspberry alongside floral, herbal, and savory characteristics. Kaehler recommends PÁŠXA Grenache from Washington’s Rocks District for a restrained, earthy style that showcases the grape’s elegant side.
País
Long seen as a humble, everyday wine, País deserves a second look from Pinot drinkers drawn to lively, rustic reds with wild strawberry, cherry, and an earthy character. The grape also goes by many names — Mission in California and Criolla Chica in Argentina — but País has a centuries-long history in Chile, where remarkably old, ungrafted vines survive today. For a taste of País at its wildest, try J. Bouchon País Salvaje, made from 100-plus-year-old vines that grow wild among the trees in Chile’s Maule Valley.
Mencía
For a little bit of everything Pinot lovers crave, look to Mencía. Native to northwestern Spain, where it’s best known in Bierzo, Ribeira Sacra, and Valdeorras, expect something a little more savory and peppery than Pinot, with tart cherry, red currant, and bright acidity. Tess Housholder, lead sommelier at Appellation Healdsburg, calls the Spanish variety the “Goldilocks grape” for its triple-threat combo of red fruit, earthiness, and spice. For your first bottle, start with Mencía from Bierzo or Ribeira Sacra.
