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

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

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.
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?


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
Tuna Tartare, Soy-Truffle "vinaigrette"

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

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