What food goes with Pinot Noir?
The best foods for Pinot Noir
Salmon
Pinot Noir is the rare red that loves fish: its bright acidity and soft tannins flatter rich salmon instead of fighting it.
Duck
A Burgundian classic, with the wine's red-cherry fruit and earthy edge cutting through the fat of roast duck or duck breast.
Mushroom dishes
The earthy, forest-floor side of Pinot Noir mirrors mushrooms, making mushroom risotto or a mushroom tart a natural fit.
Roast chicken and turkey
Light enough for poultry, which is why Pinot Noir is the go-to red for Thanksgiving turkey and a simple roast chicken.
Soft cheeses and charcuterie
Brie, Gruyere and cured meats suit the wine's acidity and gentle tannins, with the fruit echoing the salt.
What is Pinot Noir?
Pinot Noir is a light to medium-bodied red with high acidity and soft, low tannins, which is why it is so easy with food. Expect red fruit like cherry, raspberry and cranberry, often with an earthy, forest-floor note and a touch of spice or vanilla from oak. The classic home is Burgundy, with excellent bottles now from Oregon, California, New Zealand and Germany, where it is known as Spatburgunder.
Why these pairings work
Pinot Noir is the classic food wine for three reasons: high acidity, low tannin and a light body. The acidity cuts through fat and refreshes the palate, the soft tannins never fight delicate fish or poultry, and the modest weight keeps the wine from overpowering the plate. Its cherry fruit and earthy, mushroom-like notes then bridge to duck, roast birds and dishes cooked with mushrooms or herbs.
Grappi profiles Pinot Noir by body, acidity and tannin, then matches it against a reference of 185,000 wines to score each pairing out of 100.
Serving tips
- Serve Pinot Noir slightly cool at 13-16C so its fruit and acidity stay lively; a warm glass turns flabby and loses its lift.
- Match the wine to the weight of the dish: a lighter village Burgundy for salmon or mushrooms, a riper New World Pinot for duck or a herby roast.
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