Welcome to our new series, Wine Pairing Quick Tips. Here you’ll find an easy to read and easy to reference list of which foods pair best with certain varietals. This week we’re focusing on Pinot Noir.
Pinot Noir is an odball grape that makes odball wines. Only Pinot Noir can have fruits like cherry alongside descriptors like “forest floor,” “graphite pencil,” or”mushroom.” It’s often a beautiful juxtaposition of flavors and aromas.
Although lighter in body, Pinot has some weight behind it and can stand up to some meat dishes. And don’t be afraid to–gasp!–pair it with a heartier fish. I happen to love salmon and Pinot Noir, particularly if it is a winter dish with heartier accompaniments like mushrooms.
Cheese/nuts: goat cheese, brie, walnuts
Meat/poultry: lamb, sausage, filet mignon, chicken
Seafood: ahi tuna, salmon
Fruits and Veggies: mushrooms, dried fruits, figs, strawberries
Herbs and Spices: truffle, nutmeg, cinnamon, clove
Sauces: mushroom sauces, light-medium red sauces
Desserts: creme brulee, white chocolate