What would be your Top 5 Pinot food matches?
I love a nice glass of pinot and finding the correct food match makes a wine all the more enjoyable. This story is for those of us who like to have our Pinot, and eat it too! Not too long ago I discovered a website dedicated to Pinot called, Pinosity.
Pinosity celebrates Pinot from all around the world. Our very own Tasmanian pinot growing region is featured alongside Oregans Pinot Frontier and Burgundy. I have asked the lovely people from Pinosity to put together a list of the most delectable dishes served with your favourite Pinot Noir.
Top 5 Pinot Food Matches
- Coq au Vin – Chicken
Chicken might be a weeknight staple, but when you’ve got a little more time on your hands, splash some Pinot in your Le Creuset to create the classic Burgundian dish, coq au vin. A jointed free range chook, mushrooms, pickling onions, bacon lardons, tomato paste and a splash of Cognac all slow cooked with a half bottle of a deep red Pinot – makes you warm just thinking about it. Don’t forget to serve this one with your best bottle of pinot.
- Mushroom and Cheese Risotto
Pinot Noir’s sweet berry fruit flavours – strawberries, boysenberries and brambly blackberries – remind us of the earth, and what could be more earthy than the humble mushroom? Try and array of fabulous fungi from your local market in a creamy three cheese risotto, or simply stick with the traditional rustic, aromatic field or sweet Swiss mushrooms for an absorbingly delicious Pinot match.
Seafood paired with crisp white wine is a given, but when it comes to the heartier, meatier fish found in woods and streams, it’s all about Pinot. The gamey, slightly muddy taste you get with trout or salmon manages to add rather than subtract from the sweetness and acid of the Pinot. Try poaching your salmon in Pinot for something really spectacular.
There’s no better way to end a long week than with a $30 bottle of Pinot and a take away wood-fired pizza from your local. To balance the intensity of a young quaffable wine go with subtle flavours for your toppings: white anchovies, fine sliced potato, garlic, extra virgin olive oil and rosemary, or perhaps a smoked salmon Pizza and rocket.
It’s obvious, we know, but it has to be said, duck is the perfect Pinot match. With its ripe acidity and raspberry, strawberry, spicy palate, a good glass of Pinot cuts the fat of the fowl, accentuating rather than dominating its subtle gamey flavours, lifting the aromatic juicy meat and crispy skin to another level of deliciousness.
I would like to say a big thank you to Pinosity for putting together these delicious suggestions. I would encourage all my lovely readers to go and take a look at the the Pinosity website. Pinosity is a blog with an unnatural obsession with all things Pinot Noir. It’s a refuge for the obsessive and eccentric wine drinker, and a treasure trove for the amateur and explorer – Pinosity is the home of Pinot Noir.