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There aren't many foods Pinot Noir doesn't make at least a decent pairing with - just avoid hot and spicy dishes (however other spices like cumin, cinnamon, ginger are fine) and strong dishes, such as gamey venison (unless you've got a nice earthy Burgundy that might take on gamier dishes nicely).
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Dishes that do very well with Pinot include: Lamb, beef, fish (less "fishy" varieties such as salmon, tuna, and swordfish), chicken (especially Thomas Keller's roast chicken), quail. Simpler versions of pasta and even pizza can go well with Pinot Noir's high acidity level. Pinot goes nicely with many cheeses as well - including very acidic soft goat cheeses, which can be challenge to other red wines. Super strong cheeses may overwhelm a delicate Pinot Noir, and some do not care for Pinot and Blue Cheese (I, however love the pairing!). To include most of the food pyramid - Pinot also goes nicely with vegetables and with mushrooms - just avoid dishes with thick, creamy, buttery sauces.
Enjoy!
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