Versatility is Pinot Noir’s well-known secret
This month we have talked a lot about Pinot Noir. Our wine pick of the month was a perfect trigger (read about it here) and we are having two wine tasting evenings fully dedicated to this grape. Why so much fuzz about Pinot Noir? I don’t really know why, I just like it so much!
When it comes to food pairing, Pinot Noir is a very versatile wine due to its high acidity and medium-low tannin level. In its aroma, there are fruity and spicy tones, also you can find earthy notes close to wood such as coffee, vanilla, coconut, all of them delicate and subtle which make it the ideal companion for diverse flavors.
Given its versatility, Pinot Noir is a perfect option when choosing a wine to have a nice meal, because basically it cannot go wrong! It goes very well with all type of food, from light & frugal salads to red & fatty meats. Thus it is likely more important to see what are we going to eat to pick the right kind of Pinot Noir.
You could opt for fruitier versions with grilled tuna, with shiitake mushrooms or salmon, also with sweet onions, carpaccio and salads.
Then you could go with oaky and more complex Pinots mostly with every kind of meat. There are many recipes with duck what make a fabulous match like curries or duck breast with lentil salad. Also think of lamb, for instance lamb stew with root vegetables and red meat such as beef tenderloin with vegetables and potatoes. In general all red and white meats, fatty fishes pair very well with stronger Pinot Noir.
In general, I will try to summarize below some other of the many alternatives you can think of:
Charcuterie, ham and other cold meats, goat cheese
Grilled vegetables, all. Think of asparagus (fresh), as not many red wines will go well with these
Grilled quail, pulled or char pork, pasta dishes like spaghettis a la carbonara
Roast chicken , rack of lamb, roast pork
Other birds (not only duck), casseroles or stews like or a pheasant casserole
Veal saltimbocca (veal with sage and prosciutto), beef bourgignon
Vegans don’t have to live without Pinot, baked pudding made with earthy porcini mushrooms. Actually mushrooms and Pinot Noir are really good friends
Pinot & Pizza? Why not? I love 4-cheese pizza whit medium body pinot noir
A few weeks ago I have cooked myself an Italian-style wild mushroom polenta and paired it with one of the house’s favorite Pinot Noir (here). It was really delicious and quite easy to make, I fully recommend it now that the autumn has started. Check the recipe here for some inspiration.
As said, mostly every kind of food could de accompanied with a nice bottle of this delicious grape, pick your favorite , make your own selection and enjoy it!
Cheers!
