Trying to understand Pinot Noir more. So what is it that gives it that flat/dull/blunt tongue-tingling sensation on the mid-palate and into the finish? It seems to be a prevalent quality in the varietal and I notice it almost every time I drink PN. I do not see this as a flaw or poor wine, but I say this more in when trying to compare to other reds. It's almost as if it is missing acidity, but this seems natural for the juice. Really just wondering what causes this sensation and how it is unique to PN.

I drink more Pinot Noir than any other varietal, and I have no idea what you're talking about. It does sound like you are describing low acid, but that certainly is not varietal specific.

I think you need to start drinking better pinot.

What both those people said.

Was this your impression with the Belle Glos C&T you had last night?

quote:

Originally posted by Merengue:
Was this your impression with the Belle Glos C&T you had last night?

A recent impression, yes. But, I seem to get this slightly bitter numbing like feeling towards the back of the palate when I drink PN. I do not think it is flawed or poor wine but definitely a characteristic I notice. Maybe PN's just lack the acidity of other varietals and I notice it more when trying to compare the apples and oranges.

I don't know which PNs you drink, or what other wines, but the Pinots I drink have higher acidity than most of the Cabs, Syrahs, and Rhone blends. Bitterness can come from excess extraction or toasted oak, or both. A tingling sensation makes me think of dissolved CO2.
Numbing is a mystery, as PN is not a particularly tannic grape.

Primordialsoup, I have one of those wierd palates where pinot is usually rough/harsh. I don't even try and make sense of it anymore. I won't buy pinot unless I taste it first. Unless it's Italian.

Could be you are sensitive to heat. When I get a tingling sensation, its from noticeable alcohol in the wine.

quote:

Originally posted by pape du neuf:
A tingling sensation makes me think of dissolved CO2.

+1

quote:

Originally posted by hippomon:

quote:

Originally posted by pape du neuf:
A tingling sensation makes me think of dissolved CO2.

+1

it's called piss poor wine making ;-)

I get a tingling sensation a lot of the time with Pinots that show a lot of rhubarb. I would guess that's a skin ripeness issue related to poor canopy management. Low acid would be coincidental, sort of. Like picking late to lessen that fuzzy/tingly issue because they don't understand the cause.