I have seen all of the obvious recommendations - what do the rest of you have to say. Without the big depth of flavor - I am not sure what to pair it with. Birds and fruit are good - what else?

I like it with Swordfish or a good Tuna Steak.

Well Matthew, what are “all the obvious combinations” that you have seen?
And when you say “obvious combinations,” do you mean for Pinot Noir or the other varietals?

Grilled fresh wild salmon with a simple lemon/basil marinade is the classic paring with Pinot Noir - especially with an Oregon or Burgundy.

Other pairings include:
Pork
Sausage
Tuna
Duck Breast
Mushrooms - add to a chicken dish or to a salad to shift the palate towards a Pinot Noir

For light bodied Pinot Noir, try strawberries and cherries

Welcome to the forum.

Salmon
Salmon
Salmon

I probably knew the answer before I asked it -
If you would not mind - go ahead and make a solid menu to pair with Pinot Noir. I will reply with my own.

asdf

quote:

Originally posted by Matthew Hayden:
I probably knew the answer before I asked it -
If you would not mind - go ahead and make a solid menu to pair with Pinot Noir. I will reply with my own.

asdf

If you're capable of replying with your own then why are you asking for our suggestions? We're pedestrian at best.

I would venture to say that you are more competant than pedestrian - What is your specialty?

MCH

quote:

Originally posted by wineismylife:
We're pedestrian at best.

How about that one special person with SUV tenderized steaks recipe? Hardly a pedestrian excercise.

Honk-honk! Vroom-vroom!! Dinner is ready!!

I appreciate the conversation

If you ever need to know anything about any food - just ask? I am the Steven Hawking of Eats.

MCH

quote:

Originally posted by Matthew Hayden:
I am the Steven Hawking of Eats.

Matthew,
So which computer digitized voice do you sound like?



Here's a great Pinot Noir recipe pairing from Robert Mondavi Winery.
Works best with sausage but also works well as a topping on a thick grilled Pork Chop. Just don't use Mondavi Pinot Noir.


Fig Chutney & Sicilian Sausage on Crostini


Ingredients:
1 Tbsp. olive oil
½ onion, small dice
Large Granny Smith apple peeled & diced
20 dried figs, quartered
½ cup Pinot Noir
¼ cup cider vinegar
2 Tbsp. sugar
1 small cinnamon stick
1 bay leaf
1 small star anise
Salt and pepper to taste

1 baguette
½ pound Sicilian sausage (or mild Italian)

Dice onion and Apple. Quarter figs.
Heat the oil in a medium pot over medium-high heat. Add the onion and apple, lower the heat to medium and cook, stirring until the onion is soft and translucent. Do not let brown. Add the figs, wine, vinegar, sugar, cinnamon, bay leaf, and star anise. Bring to a boil, lower the heat, and simmer for 10 (20 to 30) minutes, or until the figs start to fall apart. Set aside at room temperature. Remove cinnamon stick, bay leaf, and star anise. Season to taste with salt and pepper.

Slice baguette into 1/8” thick rounds, brush lightly with extra virgin olive oil. Toast in a 400F oven until light brown in color. Heat 2 Tbsp. olive oil in a medium pan over medium heat. Cook sausage until light brown. Remove from pan. Slice sausage into rounds. Spread fig chutney on crostini, top with slice of sausage.

I don't think a Steven Hawking of wine and food would pair Pinot Noir with fruit. Maybe a Bart Simpson might.

My favorite pairings are duck, pork, and goat cheese.

Goat cheese with pinot? Really? Never tried that.

Salmon used to be my automatic response, but some of the CA pinots I've had recently can definitely stand up to heartier meals. And if you're talking about Burgundy, coq au vin is a classic imo.

Give goat cheese a try and see what you think.

I agree with the salmon pairing and with most seafood or fowl, but the three I listed above are my most favorite pairings.

Sorry Board-O - maybe the chutney’s you’ve made are great for kids night, but this fig chutney is hardly a pop-tart filling. And it’s a far better combo with sausage and PN than your goat cheese. And the man asked for more than just simple pairings - where are your recipes/menus?

Recently paired a `64 Leroy Echezaux w/ Rosemary & Mint Rubbed Lamb Skewers. Don't think you could have got a better pairing... was surprisingly good.

So-Cal Pinot has a little soy thing goin on most of the time that I think makes it a nice match with japanese influenced food.

Sonoma Coast & Russian River are super spicy and have a very clean taste to them. I think they're pretty damn good w/ sauceless pastas, sea bass, salmon, halibut, and tuna. Also work well w/ Oven Roasted Chicken.

Don't know jack about oregon.

So you want a full menu for Pinot?

Hrmm...

Burgundy
Appetizer
Sauteed Wild Mushrooms (Morels, Chanterelles, Cinnamon Caps & Trumpets) over Frisee, Shaved Truffle & Chives

Main Course
Rosemary, Mint & Oregano Rubbed Leg of Lamb Skewers over Farro & Sauteed Spinach w/ Medjool Dates


California Pinot
Appetizer
Tuna Tartare, Soy-Truffle "vinaigrette"

Main Course
Bluenosed Bass, Sauteed Green Onions & Buttermilk Mashers, Soy-Ginger Sauce
~or~
Apple & Cinnamon Braised Pork Shoulder, White Bean Flageolet, Sauteed Mustard Greens, Au Jus Reduction
~or~
Sonoma Duck Breast, Chevre Gnocchi, New Zealand Spinach, Wild Mushroom & Roasted Chestnut Ragout

Not yet mentioned...steak!

Some of the bigger cali style PNs match nicely with say...a Rib Eye, medium rare.

However, my favorite pairings are lightly flavored pork and fowl entress with an old world styled PN.