You may be wondering what foods go well with Pinot Noir. There is a good chance that it matches with a wide range of foods, including roast pork, mushrooms, and soy-based dishes. If you are not sure how to pair the two, try these suggestions:
There are certain characteristics that make pork and red wine a good match. While pork pairs well with medium-bodied or lighter red wines, it’s also possible to choose a wine with a lower tannin content. While many articles suggest pairing a pork roast with a white wine, the fat content of pork should not be overshadowed by the softness of a full-bodied white wine. Instead, a crisp, dry white will complement the meat’s savory flavor.
Red meats pair well with red wines such as Pinot Noir, such as roast pork. Red meats like roasts, pork chops, and venison go well with red wines. Pinot noir, on the other hand, is a versatile red wine that goes well with most dishes. Pork chops and roast turkey pair particularly well with Oregon Pinot Noir. Roast turkey and game birds pair well with pinot noir as well.
The acidity and savory notes of pinot wine are often muted by pasta. However, the acidity and sweetness of mushroom-based pastas are enhanced with a light wine, such as a Pinot Grigio or Chardonnay. For DIY’ers, you can substitute mushroom ravioli for tortellini. Here are some suggestions:
For a more simple approach, you can use homemade mushroom soup. This savory soup is simple to prepare and tastes like a magazine recipe. Pinot Noir pairs well with mushroom pasta and the earthy flavor of mushrooms helps bring out the flavors of the pasta. It’s also a delicious complement to Pinot Grigio or Chardonnay. Make sure to ask your local wine expert which kind of Pinot Noir would be best for your mushroom pasta and how to make it taste great.
Lean cuts of meat
Pinot Noir and lean meat are excellent partners for one another. The mild flavor of Pinot Noir complements the flavors of many types of lean meat. However, it overpowers spicy foods like shellfish. If you’re serving the Pinot Noir with spicy food, the hotter it gets, the better. Pinot Noir can also overpower bitter or spicy foods. However, the combination of meat and Pinot Noir works well for most types of meat dishes.
Pinot Noir and lean meats don’t match perfectly, but many meats are suitable for pairing with it. Lean cuts of beef have small amounts of intramuscular fat, but large portions of fat on the outside. Some recipes recommend leaving the large fat structures on the lean cuts to provide additional moisture. Because lean meats tend to dry out quickly, pairing them with a bold red wine might be too much. Instead, lean beef and lighter reds go well together. A spicy meat such as a ribeye can be paired with a Grenache wine.
Typically, wine and umami are not mutually exclusive, but they can pair extremely well when matched with the right food. Usually, umami-rich dishes pair well with wines that are light and fruity. Pinot Noir, Gamay, and Nebbiolo grapes are excellent choices for pairing with umami-rich foods. But what about Pinot Noir when paired with other types of food?
Foods that are high in umami include cheese, cured meat, ripe tomatoes, and Parmigiano-Reggiano. In fact, the Japanese were the first to isolate the taste of umami, and this sensation has become one of the most popular food groups across the world. But not all umami-rich foods are savory; some are too salty or bitter to pair well with pinot noir.
Lighter bird dishes
Pinot Noir is an excellent wine to pair with poultry dishes, because the delicate flavor of the meat is preserved. Lighter bird dishes, such as chicken, tend to be more delicate than dark-meat dishes. To determine the right pairing, begin by examining the type of bird you’re cooking. Then consider the seasoning and sauce. For more information, check out Wine Folly: Magnum Edition.
Pinot Noir can be paired with light and heavy dishes. Often, heavier dishes pair better with richer Burgundy or New World Pinot Noir. However, lighter bird dishes pair better with delicate Pinot Noir from Oregon, Germany, or Sonoma. If you’re unsure about which type to try, consider a lighter version of the heavier dish. In addition, lighter bird dishes may pair well with heavier red wines.
The old adage, “what grows together, goes together,” is true with cheese and pinot noir. Cheeses that are produced close to one another will generally pair well together, but there are some exceptions. In general, the two are not recommended for each other, as people’s tastes are different. For example, a hard cheese may be better with a fruity, tart wine, while a soft and pungent cheese will be more complimentary to the wine’s tannic character.
If you’re in the mood for a lighter-bodied wine, a mild-flavored cheese is an excellent match. A light-to-medium bodied wine with high acidity, Pinot Noir complements the richness of charcuterie. Pinot Noir can also complement milder cheeses, such as brie, as it combines the saltiness of a fatty food with the smoothness of a wine.