World of Wine: Food & Wine Pairings - Pairing Food with Pinot Noir

The French had it right all along. Red Burgundy (Pinot Noir) pairs beautifully with food. Although it harmonizes well with a wide variety of foods, the best match to show off its delicacy and texture is a good cut of plain roast beef.

Classic French cooking has creations based on this grape, such as Coq au Vin (chicken cooked in red wine), Boeuf Bourguignon (beef stew or beef burgundy), and Cassoulet (a rich slow-cooked bean stew). Other main dishes that match well with Pinot Noir include roasted and braised preparations of lamb, pheasant, and duck, as well as grilled meaty fish, such as salmon and swordfish.

Best are foods that are simple and rich. Go easy on the spices, some of which may mask the delicate flavors of Pinot Noir and tend to accentuate the hot taste of alcohol.

Yes, sales are still up in the Pinot Noir category even years after the crazed "Sideways Effect". At Gary's we are always looking for the next great Pinot Noir. The popular image persists that California Pinot Noir is a light, fruity wine of no consequence, but California vintners over the past twenty years have been improving site and clonal selections, viticultural methods, and vinification techniques to increase their record of success.

Here are some great appellations to look for in selecting a great California Pinot Noir: Russian River Valley (Sonoma County); Santa Maria Valley (Santa Barbara County); Carneros (in both Sonoma and Napa Counties) and Anderson Valley (Mendocino County).

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