Wine School: Pinot Noir Around the World

With flavors ranging from cranberries to black cherries, pinot noir has fantastic variation. 

As a grape, pinot noir is more delicate than cabernet sauvignon. It has a pale color in the glass and zesty acidity. With thin black skinned grapes in tightly wound bunches, it can struggle to gather sunlight in the valleys it grows best in. Of all the wine growing regions of the world, pinot noir prefers areas with a long spring and fall. One of the major factors that affects the taste of wine is aging it in oak. Long aging in oak adds richness, tannin and vanilla aromas whereas less oak aging lets the bright cherry flavors of pinot noir show through. 

The region affects pinot noir perhaps more than any other grape. From France, pinot noir can be rustic, earthy and acidic. From Sonoma, it’s going to be lush with rich black cherry flavors and higher in alcohol than its French counterpart. In this class, we’re going to look into Pinot Noirs from Oregon, Burgundy, New Zealand, & California. Come travel with us on an educational and delicious journey through these regions. No passport necessary.

Tickets are non-refundable, but they are transferable between friends! You can view our Cancellation Policy here!

Instructor Bio: Victoria Tuzet

Originally from Montréal, Canada, Victoria recently relocated to the Upper Valley after several years in Southern California. A passionate traveler with a deep curiosity for wine, she plans her adventures around the world’s most celebrated wine regions whenever possible. Her wine travels have taken her through Napa and Sonoma in California; Bordeaux, the Loire Valley, Champagne, Provence, and Alsace in France; Valpolicella and the tiny towns of Tuscany in Italy; Spain’s Rioja and Cava regions; Portugal’s Douro and Porto; and even the volcanic vineyards of the Canary Islands.

Victoria spent four months living in Spain, immersing herself in the local wine culture, and later worked the 2022 harvest in France’s Rhône Valley, assisting with winemaking at an organic and biodynamic estate. She holds her WSET Level 3 Award in Wine and is currently completing the WSET Diploma, with expected graduation in 2026. When she’s not talking terroir or vintages, you’ll likely find her watching documentaries, attempting to bake, or crafting between tastings.