Pinot Noir and Food Pairing
Ingredients and Styles
Jancis Robinson MW once described Pinot Noir as “liquid chicken.” It is such a spot-on observation: Find one that everyone enjoys, and all your troubles are solved! Pinot Noir really is a white wine in red-wine clothing. It expresses itself best in cooler climates and has zesty, aromatic fruit, high acidity, and moderate alcohol, characteristics found in most white wines. However, it possesses a distinctively “red” flavor personality, devoid of big red wine's ample tannins. So, you can have the best of both worlds and the world's easiest red wine to match with food. I am speaking specifically of the red wines rather than the vin gris or rosé styles, which, like most great dry blush wines, should be treated as light white wines when pairing with food; they can be brilliant with fish, fowl, white meats, grains and pasta, and the summer's bounty of produce. The chart below is a recommended guide to some general pairing ideas for Pinot Noir. There are no mandated rules. Feel free to be adventurous and creative while being thoughtful and aware of the grape’s inherent personality.
| Wine Style | Ingredients | Cuisines + Cooking Methods |
|---|---|---|
| All styles | Avoid: “fiery” spices such as chilies Avoid strong-flavored cheeses (blue-veined, Epoisses) Avoid stronger-flavored, oilier seafood and fish (mussels, sea bass, anchovies, sardines, mackerel) |
Avoid recipes that are very rich, very bold or have lots of spicy heat Moderate the cream, butter, or fat content in a dish Mild and creamy cheeses (Teleme, Taleggio, Brie) work well |
| Young, unoaked or very lightly oaked, French- style: earthy and slightly lean | All poultry, but especially “meatier” fowl, such as Cornish hen and turkey Aged lamb Cooked greens, fennel Lentils |
Slow roasting or braising Add elements in the dish to echo the wine: sharpness (such as bit of sharp cheese), a meaty note or a note of greenness, such as from parsley Earthy wines pair with earthy foods, such as mushrooms and lentils, so use those in a dish to bridge to the wine |
| Young, unoaked or very lightly oaked, New World- style – ripe, fruit-forward | Pomegranate, orange ginger, mustard, soy Beets Olives Picnic meats: charcuterie, sliced ham, turkey |
A multitude of Asian cuisines -- Indian, Chinese, Japanese, Korean Dishes with a sweet-and-salt combination are great, such as Peking Duck, Hoisin-glazed pork roast |
| Oaky, smoky, ample New- World style | Soy Smoky ingredients Vegetables with some sweetness, such as sugar snap peas Sweet potatoes, carrots, squash Salmon, tuna, swordfis |
Grilling, smoking, charring. Simply grill or sear fish Add black pepper |
| Aged, developed style | Pork, lamb | Simply prepared foods: a basic leg of lamb or roast loin of veal Recipes made with Pinot Noir, such as coq au vin. Cook meat so it is rare or pink to “pop” wine’s mature fruit character |
Food Pairing Guidelines
Wine Profile
Light-bodied, lower tannin, medium alcohol, medium+ to high acid
Cooking Methods and Ingredients
The earthy, slightly lean character of these wines calls for dishes that are lighter-textured and not heavy. A slow-roasted chicken or braised foods are ideal. A good rule of thumb is to add an earthy element to the dish, such as lentils, mushrooms or sage. As far as flavoring, reach for more European herbs, that have a green note, such as parsley.
Wine Profile
Medium body, acid and tannin, medium to medium+ alcohol
Cooking Methods and Ingredients
The ripe, fruit-forward character of these wines pair well with dishes that have some orange or a bit of fruit (not too much!) in them. That slightly sweet character, paired with a salty touch is a winner here. Think Peking Duck, Hoisin-flavored pork. These wines are also ideal when slightly chilled for a picnic that could include a spread of charcuteries, sliced ham, sliced turkey, and an assortment of mild cheeses.
Wine Profile
Full-bodied, medium+ acid and alcohol, medium to medium+ tannin.
Cooking Methods and Ingredients
The smoky oak in these wines calls for some smoke in the food: grilling, charring, searing. A classic combination is simply seared salmon, tuna or swordfish with these Pinot Noirs. Yes, red wine and fish are a winner here!
Wine Profile
Medium-bodied, complex, with well-integrated medium to medium+ alcohol and acid and medium tannin.
Cooking Methods and Ingredients
As with all mature wines, keep the food simple. Cook the meat rare to bring out the fruit elements of the wine. Adding a little red wine to the sauce is a traditional technique. In coq au vin, of course, the addition is more than a little!
Pairing Pointers
Pinot Noir works well:
- With just about everything. Its combination of red-wine and white-wine qualities gives it incredible flexibility with many different ingredients and preparations.
- With dishes that pick up on its inherently spicy flavors. Use a good Pinot Noir to pair with a dish containing coriander, cumin, cinnamon, ginger, or any one of the spices found in the wine.
- With foods that are smoked, grilled, or lightly charred, especially if you're serving a smoky, more oak-driven style of wine.
- With many fish. Tuna and swordfish are prime candidates. Indeed, the quintessential pairing in Oregon is northwest salmon and Oregon Pinot Noir. If you don't try this combination when you're there, they won't let you out!
- With vegetables and earthier flavors. Especially when you're serving an earthier-style bottle, Pinot Noir shows well with cooked greens, squash, and fennel, and with lentils, onion, garlic, cooked brown mushrooms, and Dijon mustard.
- With a multitude of Asian cuisines: Indian, Chinese, Japanese, Singaporean, and Korean foods all pair well. Dishes that have sweet-salt flavor combinations and texture are great: Peking duck, tea-smoked crispy or tandoori chicken, or Hoisin- and soy-glazed pork roast.
- With many room-temperature cold cuts: mild cheeses, a plate of charcuterie, and sliced ham or turkey are easy to enjoy with a glass of Pinot Noir. It's a great picnic wine, especially if served slightly chilled.
Pinot Noir does not work well:
- With stronger seafood and fish. Avoid mussels, sea bass, anchovies, sardines, and mackerel.
- With overly rich sauces and dishes. The wine is just too delicate to stand up to copious quantities of cream, butter and thick, mayonnaise-based sauces.
- With fiery heat: Anything that burns the lips will burn out the Pinot Noir.
- With recipes that are too bold. Pinot Noir is all about subtlety, and a dish that commands too much attention can easily drown it out.
- With almost all strong-flavored cheeses. As with most red wines, the best cheeses to serve with Pinot Noir are mild and creamy: Teleme, Taleggio, Brie, and so forth. But Pinot can work with stronger cheeses, too, so do play around.
