While Riesling is the most food-friendly white wine, Pinot Noir (sometimes just called Pinot) holds that distinction for reds. Pinot Noir is also a match for some meats which Riesling isn’t,  so maybe it holds in the #1 spot.

Quality Pinot Noir isn’t always easy wine to find, however, as there are a lot of insipid versions out there. But when Pinot Noir is good, it is sooooo good. At its best, Pinot Noir is silky and elegant with good acidity and understated tannins and alcohol.

Pinot Does better in cooler climates, but is grown pretty well everywhere. It’s the grape all winemakers want to "master." California (particularly Sonoma, Santa Barbara and Carneros regions ) and Oregon, Canada, New Zealand, Australia, Italy (called Pinot Nero), Germany (called Spätburgunder) all make excellent Pinot.

What should Pinot Noir smell like in the glass?

From a cooler climate (e.g. New Zealand) you’ll find earthy aromas of raspberry, (sour) cherry, and cranberry. "Barnyard" aromas are often associated with Burgundy wines.

From a warmer climate (e.g. Sonoma) the aromas are smoky and ripe,more Bing cherry and raspberry.