pairings
Velvety Vino Easy-drinking Pinot Noir makes a smooth partner at the dinner table BY MARY SUBIALK A
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onsidered one of the most food-friendly reds due to its higher acidity and lower tannins, even white wine devotees should enjoy Pinot Noir’s silky medley of flavors that can range from fruity to earthy, depending on its origin. The grape’s homeland is Burgundy, France, and Pinots from that region are commonly described as having hints of earth, wet leaves or mushrooms to complement the fruity flavors of cherry and raspberry and notes of clove and vanilla. These renowned wines are labeled by location, so look for red Burgundy and you’ll know Pinot Noir is the dominant grape in the bottle. Vintners in California and Oregon also produce Pinot Noir so delicious it gives Burgundy a run for its euro. Some of the most esteemed Pinots in the U.S. come from California’s Central Coast. San Francisco Bay and its northern San Pablo Bay give the area’s Carneros region a cooler climate that allows grapes to mature slowly and evenly. Inland a bit, the Russian River that snakes through Sonoma County is responsible for the chill that makes the Russian River Valley a premier Pinot region as well. California Pinot Noir has the lush flavors associated with Burgundy and is typically a little higher in alcohol than its French counterparts. Oregon’s Willamette Valley is also famous for its Pinot. The wine produced there is usually a little lighter in color and texture, and not as fruit-forward as California Pinot Noir. More akin to French Pinot, Willamette Valley wineries deliver flavors of cranberry and Bing cherry, as well as those earthy mushroom undertones you’ll find in a Burgundy. If you’d like to dine on a cheese course while sipping your Pinot, try Brie, Comté, Gruyère, a young Gouda, Manchego or goat cheese. For a full meal, uncork a bottle to drink alongside a meaty dinner of beef tenderloin, roast pork loin or roast chicken. The wine also complements vegetarian meals, such as mushroom risotto, or dishes using root vegetables flavored with herbs. If you don’t know what to bring to Thanksgiving, Pinot Noir pairs well with turkey and everything else at the table. Seafood also makes for a good pairing: Grilled salmon and roasted sea bass are both great companions for this classic red. n PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS
56 real food fall 2021
