The first time I heard of Pinot Meunier was back in 2004, when I visited the Pommery Champagne caves in Reims. There I learned that it is one of three grapes allowed to be used in Champagne blends (Chardonnay and Pinot Noir are the others). According to “common wisdom,” The Oxford Companion to Wine somewhat dubiously notes, “Meunier contributes youthful fruitiness to complement Pinot Noir’s weight and Chardonnay’s finesse.” But though we tasted Blanc de Blancs (100% Chardonnay) and Blanc de Noirs (100% Pinot Noir), we never tasted a 100% Pinot Meunier Champagne. Even then, long before Odd Bacchus was even a teeny glimmer of an idea, I was most intrigued.
In the intervening years, I’ve never forgotten about Pinot Meunier, especially once I discovered that it occasionally did appear as a varietal wine. Perhaps three or four times, I’ve even seen Pinot Meunier on a wine list or in a shop, but I never got up the courage to order it. It tended to be expensive, and I didn’t want to risk it, especially if I had to select a wine for the table in a restaurant.
Finally, at Binny’s on Marcey, I broke through the fear and plunked down $20 for a bottle of German Pinot Meunier. I mean, if anyone could make a great red wine from Pinot Meunier, it would be the Germans, right?