Pinot Noir vs. Cabernet Sauvignon: What’s the Difference?

Pinot and Cabernet. These two names dominate restaurant wine lists, store shelves, and chats about which bottle to have with dinner. Both are enduringly popular but offer very distinct experiences in the glass, each appealing to different tastes and situations.

Understanding what Cabernet Sauvignon and Pinot Noir don’t—and do—have in common isn’t just for sommeliers and wine obsessives. Whether you’re planning a special meal, expanding your bottle collection, or just want to sharpen your knowledge, you’ll feel good about knowing the differences.

Before we compare them side by side, let’s look at each variety on its own.

Understanding Pinot Noir

Pinot Noir is known for its grace and complexity, prioritizing subtlety and layers over boldness. Its light-to-medium body and delicate flavors make it a favorite among wine drinkers looking for nuance and poetry—and something that tastes great with pork.

Characteristics of Pinot Noir

What is Pinot Noir? Pinot Noir is a red wine made from a Burgundian grape. It’s typically led by berry flavors, vibrant acidity, and a smooth texture. Notes often include cherry, raspberry, and cranberry, balanced with hints of mushroom or forest floor. A glass of Pinot can often be identified by its pale ruby color and earthy (sometimes even “barnyard”) aromatics.

Pinot’s prettiness is accentuated by its low levels of tannins, making it complex yet approachable. Some Pinots may carry hints of rose, black tea, or baking spices, evolving beautifully as they aerate in your glass.

Key Regions for Pinot Noir

Despite being a sensitive grape that demands specific growing conditions, Pinot Noir thrives in both Old World and New World regions. Here are some of the most iconic:

Burgundy

This French region is Pinot Noir’s place of origin. Burgundy’s farmers and winemakers have honed its production for centuries. The Pinots are influenced by limestone soils and damp weather, and typically feature earthy, minerally, savory characteristics with underlying red fruit and herbaceous qualities. The haunting elegance of Burgundian Pinot Noir sets the gold standard. At La Crema, we use many classic French farming and winemaking techniques.

Newer Pinot regions in the U.S. respect the traditional growing conditions that bring out the best in Pinot, while also embracing exciting New World iterations as equally valid and definitive.

California

California’s standout Pinot Noir regions include the Sonoma Coast, Russian River Valley, Anderson Valley, and Monterey County. All have cool coastal air in common, but each offers a unique spin on the varietal:

• Sonoma Coast: Stretching along Northern California’s rugged coastline, this region is defined by cool winds and dense fog. The Pinot Noirs showcase bright red fruit flavors like cranberry and pomegranate, with lively acidity and a mineral edge. The influence of the Pacific Ocean preserves freshness, allowing for energetic wines that balance fruit and texture. Learn more about Sonoma Coast.
• Russian River Valley: Famous for its rolling hills, diverse soils, and temperate microclimates, La Crema’s home turf experiences warm afternoons followed by cooling fog. The result? Pinot Noirs with big juicy layers of dark cherry, raspberry, plum, and sometimes cola, supported by a velvety texture and subtle earthy elements. These wines often display hints of spice and floral notes. Explore more here.
• Anderson Valley: Nestled in Mendocino County, north of Sonoma County, this cool-climate region yields Pinots with remarkable elegance. Expect flavors of pure wild berries, forest floor, black tea and spice. The valley’s chilly evenings create wines with graceful acidity, depth, and a long finish. Learn more about Anderson Valley.
• Monterey County: Fueled by cool breezes from the nearby Pacific Ocean and a long growing season, Monterey Pinot Noirs shine with raspberry and cranberry notes held by a plush, silky texture. Earthier flavors like beets and tobacco are possible. Tannins are mild and coastal fog ensures balanced acidity and freshness. Discover more about Monterey county.

Get a full rundown on California Pinot Noir with our comprehensive guide here.

Oregon

The Willamette Valley in Oregon has become a hotspot for Pinot Noir. The cool, rainy climate produces wines with elevated acidity and flavors like violet, raspberry, orange zest, and cedar. Willamette Valley Pinots are known for their complexity, length, lighter body, and savory tones. Learn about Willamette Valley here.

Winemaking Techniques for Pinot Noir

Pinot Noir requires gentle handling to preserve its delicate flavors. The La Crema winemaking team aims to capture the unique personalities of the vineyards we farm. Our head winemaker, Craig McAllister, combines the best of traditional Burgundian winemaking techniques with a contemporary California style. Grapes are hand-sorted at the winery. Any clusters with green or overripe grapes are removed. Clusters move by conveyor belt to a destemmer, which separates grapes from the stems. Then the Pinot Noir is given a “cold soak,” resting in chilled tanks for three to five days to intensify. As the grape juice steeps in the deep purple skins, it takes on a gorgeous color. Cold soaking also brings out complex aromatics.

After the wine has completed cold soak and fermentation, the free-run wine is drained from the tank. The remaining wine is gently extracted using a basket press. Fermentation then takes place in small, open-top fermenters, with the floating cap of skins and seeds punched down into the juice three times each day to extract tannins and color. We primarily age in French oak barrels. Aging in oak lends pleasing characteristics to the wine, such as flavors of baking spice (such as cinnamon, clove and nutmeg) and sweet, heady notes of vanilla bean. Oak also imparts of bit of tannin and provides a richer mouthfeel.

Pinot Noir Food Pairings

Pinot Noir is famous for its versatility at the table. Its bright acidity and lower tannins make it a perfect companion for chicken, pork, salmon, mushrooms, and tofu. Also try it with pesto pasta or grilled lamb meatballs.

Understanding Cabernet Sauvignon

Cabernet Sauvignon is known for being powerful and bold. “Cab is king” is a common saying in the wine world, a nod to its popularity, prestige, and dominant personality on the palate. Just one sip can send your brain the signal that you are drinking Wine with a capital W. Cab tastes like tradition, has a hearty yet sophisticated feel, and is great with a steak.

When we launched the Sonoma County Cabernet Sauvignon at La Crema, we wanted it to honor the grape’s seriousness and power, while also making it brighter and more supple. Another winemaking goal: a Cab that tastes great upon release and evolves beautifully with a few years of age. We hope you’ll agree we succeeded. Our Cabernet Sauvignon was a long time coming.

Characteristics of Cabernet Sauvignon

What is Cabernet Sauvignon? Simply put, it’s a big, bold red with roots in Bordeaux, France. Its deep, opaque color and structured tannins deliver intensity and substance. Flavors lean toward dark fruits like blackberry, blackcurrant, and plum. Secondary flavors often include cedar, red fruit, and chocolate.

Cabernet Sauvignon is usually fruit-dominated in its youth and more nuanced and supple in its maturity.

Key Regions for Cabernet Sauvignon

While its origins trace back to France, Cabernet Sauvignon has become a global icon. Standout regions include:

Bordeaux

The Left Bank of Bordeaux is the birthplace of classic Cabernet Sauvignon. Gravelly soils and a moderate climate produce structured, mineral-driven wines often blended with Merlot. These wines are known for their balance of bold fruit and earthy elegance.

California

Napa Valley is arguably the most recognized New World home for Cabernet Sauvignon, producing opulent wines with rich fruit, dusty earth, and luxurious textures. Meanwhile, La Crema’s home of Sonoma County is a rising star in Cabernet. Sonoma’s diverse microclimates and cooler weather lead to finesse: brighter acidity, softer tannins, and lovely mineral and herbal notes. The Cab-curious will also find intriguing options in Paso Robles, where unique soils and cold night air can yield dark fruit, mint, and marshmallow notes.

Australia

Regions like the Barossa Valley and Coonawarra have put their unique stamp on Cabernet Sauvignon. Australian Cabs often showcase dark fruit, firm fine-grained tannins, herbs, and tobacco.

Winemaking Techniques for Cabernet Sauvignon

Cabernet is typically fermented at higher temperatures and aged in oak barrels that leave a strong flavor and texture imprint.

La Crema winemaker Lisa Valtenbergs, who led the creation of our Sonoma County Cabernet, infused some of our Pinot Noir philosophies into producing the Cabernet. This approach has resulted in a more enticing wine. Her philosophy is grounded in gentle fruit handling and minimal intervention. She uses reduced pump-over times, lower fermentation temperatures, and lighter toast profiles on our French oak barrels to tame the tannins and make the wine more inviting. “This Cab brings you an approachable mouthfeel, supple tannins, and elegant aromatics,” says Lisa. “It’s fruit-led and oak-supported, but not oak-heavy.”

By combining mountain and valley fruit from some of our favorite Sonoma County vineyards, and adding a touch of Merlot for softness, we’ve created a Cabernet that’s bright, plush, classic, and approachable.

Occasionally you may hear a Cabernet referred to as a “donut.” This is a negative term for a wine that has strong entry flavors and a lingering finish but lacks a mid-palate (hollow in the middle). Proper ripeness and expert winemaking usually prevent this effect. La Crema’s Cabernet is a sweet discovery—but happily not a donut.

Cabernet Sauvignon Food Pairings

Cab is a great wine to sip on its own, but it’s especially loved for its ability to bring out the best in rich foods. Few wines pair with steak as beautifully as Cabernet. Its tannins cut through the richness of red meat, making it an ideal choice for grilled steak with chimichurri or braised short ribs. Its intensity also complements aged cheeses and hearty stews.

Pinot Noir vs. Cabernet Sauvignon: 5 Key Differences

When you’re comparing the two, it’s about discovering which best suits your mood or the occasion. Here are the core differences:

1. Flavor and Aroma
   Pinot Noir is pretty. Think berry, floral, and earthy notes. Cabernet Sauvignon is commanding. Be ready for blackcurrant, tobacco, and cedar flavors.
2. Body and Structure
   Light-bodied, layered Pinot Noir contrasts with the full-bodied, tannic structure of Cabernet Sauvignon.
3. Food Pairing
   Pinot Noir shines with poultry and salmon, while Cabernet Sauvignon is tailor-made for grilled meats and richer cuisine.
4. Aging Potential
   Many Pinot Noirs are enjoyed young, but some can age exquisitely. Cabernet Sauvignons, on the other hand, often improve significantly with aging and have a longer cellar life—sometimes decades.
5. Climate Preferences
   Pinot Noir flourishes in cooler climates, while Cabernet Sauvignon thrives in warm regions with plenty of sun.

Pinot Noir and Cabernet Sauvignon Similarities

Despite their differences, these varieties share some key qualities that explain their global appeal:

• Both Are Noble Grapes
  Both are historically significant and celebrated for their ability to produce high-quality, expressive wines.

• Expression of Terroir

Both varieties are highly expressive of the climates and soils where they are grown, making both favorites for wine enthusiasts who appreciate terroir-driven wines. This sets them apart from varieties such as Malbec and Zinfandel, which are more likely to “be themselves” wherever they are grown.

• Versatility in Food Pairing
  Each has the ability to complement a range of dishes, making them favorites at any table.
• Global Appeal
  From Bordeaux to California to Oregon to Australia, both have found success across the wine world and are celebrated by producers and drinkers alike.

Tasting and Serving Tips

How to Taste Pinot Noir and Cabernet Sauvignon

The classic steps apply to both: appreciate the color, swirl the glass to unlock aromas, sniff toward the top of your glass to take in the bouquet, sip, savor the unfolding layers, and enjoy the finish.

Glassware and Decanting

Pinot Noir prefers a large-bowled Burgundy glass to concentrate its delicate aromas, while Cabernet Sauvignon benefits from a taller Bordeaux glass. Pinots with higher tannin and alcohol levels may benefit from a couple hours in a decanter. Many Cabernets benefit from decanting to soften tannins and open up flavors. We crafted La Crema’s Sonoma County Cabernet to conveniently not require decanting. But if you’re curious, go ahead and try it—it’s a little like fast-forwarding the wine and getting a preview of what it would taste like with more age.

But, Which Wine Is Better?

There is no “better.” It all depends on what speaks to you, which may change week to week. Pinot Noir enchants with its poetic charm, while Cabernet Sauvignon impresses with its power and intensity. Both are highly respected and very worth exploring. Try wines from different regions, at varying price points, and see what you’re drawn to.

Get the Best of Pinot Noir and Cabernet Sauvignon

La Crema has perfected Pinot Noir over decades. We are elated to now extend our expertise and artistry style to Cabernet Sauvignon. Whether elegance or boldness is on your mind, there’s a bottle waiting for you.

And you don’t have to take our word for it. We were thrilled to be named American Winery of the Year in 2024 by Wine Enthusiast. Holding onto the quality that has built our reputation over decades, La Crema has earned well over fifty 90+ point scores in the last five years alone. We’re proud to be popular.