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Pinot Noir Wine Pairing

The broad range of aromas, flavors, and textures that Pinot noir can produce confuses in food pairing. The wine tends to be light to medium body with an aroma reminiscent of black or red cherry, raspberry and many other fine small red and black berry fruits. Pinot noir is one of the most versatile red wines to match with food and a great option in a restaurant when one of you is eating meat and the other fish.

Light, fresh pinots: Charcuterie, ham and other cold meats. Patés and terrines. Goat cheese. Classic French dishes with light creamy sauces such as rabbit with a mustard sauce. Grilled asparagus and spring vegetables such as peas.

Sweetly fruited pinots: Dishes with a touch of spice such as crispy duck pancakes, grilled quail, pulled or char siu pork, seared salmon and tuna. Roast or other cooked beetroot dishes. Barbecues. Dishes that include cherries or figs.

Silky, elegant pinots: Roast chicken. Rack of lamb, served pink. Rare fillet steak and carpaccio. Beef Wellington. Roast pork with herbs and fennel. Chicken or turkey sausages. Calves liver, sweetbreads. Dishes with morels and other wild mushrooms. Mushroom risotto. Roast or grillled lobster

Rich, full-bodied pinots: Butterflied leg of lamb, venison, grilled steak. Dishes like cassoulet or duck with olives if they’re more rustic. Roast goose. Coq au vin where the sauce is made with pinot noir. Roast turkey. Glazed ham. Milder blue cheeses such as Gorgonzola. Brie and similar cheeses.

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No Fail Recipes