Pairing Pinot Noir

« Prev Next » 1 of 7

Pairing Pinot Noir Pinot Noir has become a serious contender in the world of fine wine. There was a time when the name Pinot Noir was an obscurity amongst the average wine drinker. Those in the know understood that red Burgundy was made from Pinot and vintner-pioneers in Oregon, and California had already started experimentation and the search for the perfect terroir to grow the varietal. However, to the consumer, Pinot Noir was an unknown. Then, around 2005, its popularity skyrocketed.

Many will say that the movie “Sideways” did much more good for Pinot than it did badly for Merlot, and I’m willing to accept that. I recall a merchant confessing to me that the number one red wine that people were requesting at the time was Pinot, but they didn’t want to pay for it. The problem with Pinot Noir is that it’s a finicky grape that’s sensitive to wind, frost, soil types and pruning techniques. It likes cool climates and yields must be low to produce serious wines. When you put this all together, you have a costly wine to produce.

However, there are a lot of reasons to love Pinot Noir and to justify the cost of a good bottle. I’ve had many friends express that if they could start their cellars over from scratch, they would buy nothing but Burgundy. Pinot can be ripe, suave and sexy, or it can be earthy, wild and lean. From Burgundy, it can create wines that last decades, and in New Zealand, it can make rich, plummy examples that are hard to resist upon release. It’s a grape that is sensitive to terroir, much more than most, and can express the region it’s grown in better than any I know. With Pinot, there’s something for everyone, which is why we must talk about food.

You see, Pinot Noir is not your average red grape, and if you think that a medium-rare Porterhouse steak is the way to go, think again. Each region gives us a unique expression and a new challenge. So, let’s take a look at pairing Pinot Noir.

Pinot Noir and Food image via Shutterstock

In this gallery

View As One Page

Comments

zinfandel1

Hand of Snooth

154660 688

The recipes look absolutely wonderful. I want to try them all. However, I'm a little leary about the pinot noir with salmon.

Nov 19, 2012 at 1:23 PM
Eric Guido

Hand of Snooth Voice of Snooth

92549 60,351

I know it's hard to make that connection with the Salmon until you've tried it but I assure you it works. Get yourself a Oregon Pinot that's from a producer that's not looking for overly extracted or super-fruity pinot. Someone whose going for more of a Burgundy expression in Oregon. You'll be happily surprised.

Nov 19, 2012 at 2:40 PM
NorthwestW-
inestoYou

Hand of Snooth Voice of Snooth

421082 13

Some of the best salmon in the world comes from the Pacific Northwest and it is as much a staple for most Oregonians as Grits are to the folks in the south. So as hard as it is to imagine, rest assured, most Oregon Pinot Noirs were born to be mated to a deliciously and perfectly grilled fresh line caught salmon. Having a hard time putting a red wine with the dish? Go for one of several incredible and delicious white versions of the grape being produced in the region. Such as Ghost Hill Cellars Pinot Noir Blanc or others listed in several recent articles in publications such as Sunset Magazine, MIX (based in Portland, OR) http://www.oregonlive.com/mix/index... or Eugene's Register Guard (http://www.registerguard.com/web/sp...). Trust me, you'll be amazed!

Nov 19, 2012 at 3:20 PM
lindsaynei-
lson

1153650 22

Pinot Noir is excellent with salmon. We have long made that pairing here living in the Pacific Northwest (Canada included). The savoury and heavier nature of the fish is complemented by the structure and flavour of the wine. I agree with the advice above to grill - keep it simple and it is perfect.

Nov 19, 2012 at 3:27 PM
napagirl68

Hand of Snooth

87843 2,050

Eric, a wonderful article as usual. I always look forward to seeing your wine/food pairings, as your advice is spot on. Snooth needs to have you write weekly, but that would prolly take up a lot of your time!! Keep it comin!

BTW- I am allergic to all fish:-(, but my friend from out of state made a wild salmon to serve with the Sonoma Pinot I sent her. She said the pairing was divine.

Nov 19, 2012 at 5:52 PM
Dennis-
Sherman

Hand of Snooth

1121374 24

Pinot and salmon is superb! Just make sure you do not over cook the fish....you need that juiciness and the suave oiliness. We like it roasted until it just barely flakes. We often serve it with a Burgundian 'meurette' sauce.

Nov 20, 2012 at 4:24 AM
davetheduf-
fer

466454 164

The Oregon Pinot / Salmon is right on! This is a classic pairing in my mind. The regional differences of Pinot are to me, greater than any other varietal. The only miss in the article to me is that there is a vast difference between Northern Cal (Russian River) Pinot vs. Southern Cal (Santa Barbara) juice. Nice article!

Nov 20, 2012 at 10:14 AM
Eric Guido

Hand of Snooth Voice of Snooth

92549 60,351

Thanks everyone, I had a lot of fun writing and pairign for this article. If I keep this up, i might end up one of those people that's obsessed with Pinot. I have to say that the ones from Oregon and New Zealand really made a lasting impression. Not to take away from the rest, but those two are still fresh in my memory.

Nov 20, 2012 at 12:49 PM
SM

1097030 208

Dear Mr. Guido an interesting article and a good introduction and essay about the wonderful Pinot Noir grape.

I was somewhat saddened to hear that you make no mention though of European Pinot Noir past the Alto Adige, as Spatburgunder has been grown in Germany for the last 700-800 years and now with global warming and greatly improved wine techniques the quality has vastly improved.

And in Germany you can find a wide range of Pinot Noir starting from a supermarket easy drinking from 7 US$ up until a Groses Gewachs single vineyard for 60 US$. Yes a Vosne-Romanee or Gevrey-Chambertin it will never be, but if you are going to include Central Otago, Martinborough and the Willamette Valley then include Baden and Ahr in your Pinot Noir guide.

Please understand that I mean no disrespect or disregard for these exceptional terriors, their wine making styles or wine makers; simply I believe you should have a more well rounded approach to your writing. You could even go the distance and include Austria and Hungary in this list for the adventurous types.

Cheers & Happy New Year!

Solomon Mengeu

Dec 29, 2012 at 1:29 AM
samuel-
hirsch

160873 29

I agree about the pairing suggestion they have chosen, I think Pinot Noir gives his best, with these type of food, beef made with thick sauces, lamb, pork even some fishes like salmon. But I also tried some pasta with mushrooms or some type or stew, in Argentina we are making fine Pinot Noir specially from south of the country in Rio Negro and Neuquen. In the article its mentioned also Merlot, that has some points in common with Pinot Noir, in pairing matters, I think that also true, and in the "terroirs" I just mentioned they grew together.

Dec 30, 2012 at 7:30 PM