Pinot Pairings: 6 Food And Wine Combos You Must Try
Pinot Noir is a versatile red wine that can be paired with a variety of foods. Its light body and subtle flavours make it a good choice for poultry and fish, and its acidity can help to brighten up rich dishes. Pinot Noir is also a good option for beginners, as its flavours are not as bold as those of other red wines.
In addition, Pinot Noir is relatively affordable, making it a great value for the quality. Whether you’re looking for a wine to pair with dinner or to enjoy on its own, Pinot Noir is a great option.
Pinot Noir is a light-bodied red wine with delicate flavours of cherry and spice. As such, it is an ideal choice for many different types of food. For example, it can be paired with grilled salmon or roasted chicken. It also goes well with pasta dishes and pizza.
In fact, Pinot Noir is so versatile that it can even be enjoyed on its own as an aperitif. Next time you’re planning a meal, keep these pairing suggestions in mind and you’re sure to find the perfect match for your favourite food.
Complex Pinot Noir
Pinot Noir wines are known for their delicate flavours and aromas, which can include notes of cherry, raspberry, and spice. Some Pinot Noir wines are also aged in oak barrels, which can add a layer of complexity to the flavour.
To truly enjoy an oak-aged Pinot Noir, it is important to pair it with the right food. The wine’s delicate flavours can be easily overpowered by strong spices or bold flavours, so look for dishes that will complement rather than compete with the wine.
One option is a simple grilled chicken breast. The bird’s light flavour won’t interfere with the taste of the wine, but the smoky char from the grill will add an extra layer of complexity.
Another option is a creamy pasta dish like carbonara or Alfredo. The sauce will help to smooth out the wine’s tannins, and the dish’s rich flavour will stand up well to the wine’s oak notes.
So when you’re planning your next meal, remember that oak-aged Pinot Noir pairs best with light, simple dishes.
Light and Fresh Pinot Noir
When it comes to pairing wine with food, there are no hard and fast rules. However, certain wines tend to pair better with certain dishes. For example, light, fresh pinots are a good choice for charcuterie, ham and other cold meats.
Patés and terrines also pair well with these wines. In addition, classic French dishes with light creamy sauces, such as rabbit or kidneys with a mustard sauce, are good choices for light, fresh pinots. Goat cheese is another good pairing for these wines.
Grilled asparagus and other spring vegetables also pair well with light, fresh pinots. When choosing a wine to pair with food, it is important to consider the weight and texture of the dish as well as the flavours. Light, fresh pinots are a good choice for lighter fare. They are not as heavy as some other red wines, and their fresh flavour can complement the flavours of many dishes.
Sweet and Fruity Pinot Noir
Sweetly fruited pinots, such as those from Chile, New Zealand and California, are typically made with grapes that have been picked at a higher sugar level. This results in wines with bright berry fruit flavours and a touch of sweetness on the finish. When it comes to food pairings, these wines are extremely versatile.
Dishes with a touch of spice, such as crispy duck pancakes or grilled quail, are a great match for sweetly fruited pinots. Alternatively, these wines can also be enjoyed with roast beetroot or other cooked vegetable dishes. And for those who enjoy their wine with dessert, sweetly fruited pinots are an excellent choice for cherry or fig-based desserts.
Silky and Elegant Pinot Noir
Good examples of Burgundian-style pinots will typically pair well with roast chicken or guinea fowl as well as dishes featuring morels and other wild mushrooms making them perfect for fall-time dining.
When seeking out a good bottle look for terms such as “Burgundy,” “Cote d’Or,” “Cote de Beaune,” or “Cote de Nuits” on the label as these are all indicators that you’re likely to be purchasing a high-quality product.
Another tip: Avoid any bottles labelled “Bourgogne Rouge” as this simply denotes that the grapes used were grown somewhere in Burgundy but doesn’t guarantee any real degree of quality.
Rich and Full-Bodied Pinot Noir
Central Otago pinots are known for their rich, full-bodied flavour, while pinots from a hot vintage will be more fruit-forward. Either type of pinot noir will pair well with butterflied lamb or chargrilled steak. Venison is another excellent choice, especially if the dish is more rustic, such as cassoulet or duck with olives.
Roast goose is another classic pairing, as is hare Royale. Coq au vin is another dish that is often made with pinot noir, and the sauce can really bring out the flavours of the wine.
Glazed ham and roast turkey are also good choices, as they can stand up to the fuller-bodied pinots. When it comes to cheese, brie and other similar cheeses are a good choice.
For blue cheeses, go for something milder, such as Gorgonzola dolce.
Mature, Truffled Pinot Noir
When it comes to truffley pinots, age does matter. Older vintages of Burgundy, for example, tend to be more complex and nuanced than younger wines.
This is because the wines have had more time to develop flavour and aromatics. As a result, they can pair beautifully with feathered game such as grouse, partridge and pheasant.
Cold game pie is another excellent pairing for these wines. And, of course, dishes that feature truffles are a perfect match for truffley pinots.
So if you’re looking for a wine that will really showcase the taste of truffles, reach for an older vintage. You won’t be disappointed.
At the end of the day, there truly is nothing better than a beautiful glass of wine paired with some equally delicious bites, to enhance the flavour and further the enjoyment of your evening. So whether you opt for something full-bodied and luxurious, or light and fresh, with the right food picks you’re sure to have a divine experience.