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aristocratic wines at democratic prices
 

A to Z Wineworks

Food Pairing

Pinot Noir

GENERAL:
A pretty, versatile wine that will pair neatly with most proteins cooked in a wide variety of styles, as well as earthy, and rustic vegetables, and bright-red to black fruits like cherry, cranberry, or plum.

SPECIFIC:
Fuller-bodied seafood like Salmon, Halibut, or Trout
All manner of pork
Grilled meats and vegetables from chicken to venison
Braised meats and stews
Root vegetables and mushrooms, especially mushrooms
Learn to like duck. Duck is fantastic with Pinot Noir. Make a cherry gastrique and add it to the duck. You will become the food and wine hero of the universe.

SAUCES:
Cream/ butter-based, fonds, reductions, gastrique, fumes, roux-based, tomato-based

 

GENERAL:
Fresh, vibrant, and lively foods that sparkle with acidity like Baja fish tacos or heavier foods that need a bit of a high note lift such as roasted monkfish and trout.

SPECIFIC:
Butter-poached lobster or crab
Tomato-based dishes
Lighter preparations of poultry like chicken or Caesar salad
Niçoise Salad, seared tuna, tartare

SAUCES:
Tomato, citrus, cream/ butter-based, fumés

 

GENERAL:
Seriously, this wine goes with just about everything, all the time, including nothing, which is sometimes a fine option, too.

SPECIFIC:
Your favorite backyard BBQ, seafood, pork, roast vegetables, an order of fries, asparagus (yes, asparagus), a bagel with cream cheese and lox, lemon chicken, clams casino, sauerbraten, hot & sour soup, Thanksgiving leftovers, dim sum, that great Cubano sandwich you always get at the food truck owned by that guy with the cool beard, brioche, hot wings, cauliflower purée, seared steelhead with fried leeks and fresh herbs, bánh mi, or a bag of Swedish fish.

SAUCES:
Everything
 


GENERAL:
Spicy, salty, and complex cuisine like Indian, Asian, Spanish, North African, and Central & South American, as well as simple, pleasant dishes like a stew from Alsace.

SPECIFIC:
Shellfish, oysters, and ceviche
Pretzels & mustard
Sausages
Pickled things

SAUCES:
Sriracha, citrus, curries, mustard-based
 


GENERAL:
Complex, spicy, and herbaceous dishes that skew towards the bounty of Spring and Summer; think picnic.

SPECIFIC:
Watermelon, feta & mint
Crispy hors d'oeuvres with spicy sauces
Grilled shellfish
Fish & chips
Potato salad with backon-f for that matter, most anything with bacon

SAUCES:
Vindaloo, harissa, mustard-based, mayonnaise-based