Pinot Noir, Part 3

Pinot Noir and Food


First off, I hope everybody had a lovely holiday filled with goodness. How's that for vocabulary?

Now, today we will be talking about pairing Pinot Noir with food. The basis of all pairing is that of matching flavors with flavors, richness with richness, and so on. Since Pinot Noir tends to run from extremely delicate and fruity, to a fuller of body with more vegetal and savory flavors. Due to this it is an extremely versatile wine that is able to be paired with many dishes.

In my limited experience, Pinot Noir has always been one of my go to wines when it comes to spicy food that is a bit heavier, like mexican food for example. It can work with hamburgers, turkey, chicken, shell fish, cheese (creamier cheeses, Gouda, Parmesan, etc), mushrooms, mustards, etc...

One of the things that has always baffled me among many professionals and "Wine Snooties" is their propensity to stick to these rules with absolution. The brilliant thing with wine is that, yes you can make horrible pairings, but in general if it is a great wine and good food it will work out just fine. 70% of the public will not notice the subtleties of the pairings unless it is brought to their attention. So it's important to keep in mind that more than anything it is the surroundings, the quality of the food, and the company that matter most. Be creative with your pairings, and don't be afraid to experiment... unless it's hot dogs with mayonnaise and peanut butter. That is just beyond me.

For more info on pairing Pinot Noir, go to google.


Wine Recommendation


Leitz Rudesheimer Magdalenenkreuz Spatlese Riesling '07 $23.99

No winemaker's notes again this week, but it is a slightly sweet wine with apple, citrus, and floral flavors.

Wine-Fitti Opinion: This is by far one of my favorite rieslings. I recently served it with an avocado bruschetta (avocado, granny smith apple, maui sweet onion) and it paired marvelously. I highly recommend this wine.