Food pairings for pinot noir
Pinot noir, the king of Burgundy, has spread its empire far and wide, conquering palates and tables across the globe. But stuck to know what to pair with a great drop? Here’s some ideas to get you started.
First up, duck and pinot noir. It's a match made in heaven, mofos - a perfect complement to the rich, gamey goodness of duck. The wine's acidity will slice through the fat like a samurai sword, while the cherry and plum fruitiness dances with the duck's gamey taste. It's a pairing that will have you singing pinot’s praises at the table.
Next, we have mushroom risotto and pinot noir. This one's all about the earthy, more developed savoury flavours you get with more complex or aged pinots, but works just as well with a young, vibrant and light drop too. Savoury “umami” mushroom flavour can be tricky to pair to, but the fruit profile of pinot noir handles it with aplomb. And the wine's acidity? It's like a superhero, swooping in to balance out the creamy risotto and bring harmony to your palate. A moreish state of zen.
Grilled salmon and pinot noir? Yes, please. The wine's light tannins and cherry-raspberry-plum fruit are a perfect match for the rich, fatty, juicy heft of a nice fillet of grilled salmon. Typically medium bodied (so it won’t overwhelm that delicate protein) it’ll cut through the fish's natural oiliness and tickle your taste buds at the same time.
Roasted pork and pinot noir is a pairing that's practically legendary. A developed pinot’s clove spice and earthy notes bring out the sweetness in the pork like nobody's business. And that light tannin and acidity? They’re good friends with roast pork, always there to cut through the richness and keep things interesting.
Look, it would be remiss of us to mention roast pork and not give a nod to roast lamb at the same table. It’s a real crowd-pleaser of a pairing with pinot noir, and the medium body and tannins have enough gumption to stand up to the bold flavours of the lamb, while the fruity and earthy undertones bring out the meat's natural sweetness and herbaceousness. And that acidity? It's like a perfect backflip, cutting through the richness and giving you a burst of refreshing contrast. It's a pairing that will have you begging for more.
Aubergine parmigiana and pinot noir? You bet. The smoky, earthy flavours of grilled and then baked aubergine presents a natural match for the wine's earthy undertones. And that acidity and fruit sweetness of the wine will match up against the natural acidity and sweetness of the tomato sauce, plus cut through the richness of the melted cheese. It's a win-win (or win-wine) and brings out the best in every bite.
Baked brie with rosemary
And last but not least (and if you’re not satisfied after the feast above) brie cheese and pinot noir is the perfect course to finish. The light, fruity flavours of the wine are a perfect partner to the rich, creamy goodness of brie. And those light tannins and acidity are like a gentle massage, cutting through the cheese's natural oiliness and making every bite a delight. Never too much of a good thing.
As always though - you know you best, and what suits your palette. The joy is always in the discovery, so don’t be afraid to experiment.
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