The premier grape "cepage" of the Burgundy region of France. It
produces a red wine that is lighter in color than the Bordeaux reds (such as
Cabernet and Merlot). In the attempt to produce the best wines from cooler
regions, it has proved to be a capriciously acting and difficult grape for N.
American west coast wineries. Cherished aromas and flavors often detected are
cherry, mint, raspberry, truffles, and the ubiquitous gamey odor in new wines
often referred to as "animale'" by the french winemaker.
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