Pinot Noir is a medium plus to high acid wine of medium minus to medium body, with aromas of red fruits and usually low tannins unless it has been heavily oak treated. It pairs best with acidic food of lighter body than would some of the big red wines and it can easily go with seafood, fish, pork and chicken if they have acidic sauces or marinades. Other wines that would benefit from similar pairings are Red Burgundy, Blaufrankish, Beaujolais, Zweigelt, Chambourcin, Chancellor, Léon Millot, Marechal Foch, Valdiguié and Spätburgunder from Germany.
The grape is quite sensitive to the average temperature in which it is grown and produces lighter, more acidic wines in cool climates and more medium boy and acidity wines is warmer climates that can preserve the grapes acidity (needs cool nights).
Light to medium (-) style of Pinot Noir (Oregon, Alsace/Germany, New York, Okanagan CA, Tasmania and North island New Zealand, Non Cru Burgundy) Serve at about 55-58 deg F.
Cheeses (acidic) such as goat cheese, feta, Brie and Camembert with the skin on, Parmesan, Pecorino Romano, Blue Cheese and using herb crackers or other non salty crackers
Green apple slices smeared with goat cheese, chopped almonds and dried cranberries
Best Shrimp Cocktail with sauce (light on the horseradish)
Marinated Manchego Cheese (but remove the rinds from the oranges)
Medium – Medium Plus body Style of Pinot Noir (California Central Coast, Russian River, Crus Burgundy, South Africa, Lanuedoc-Rousillon, Italian Pinot Nero, Etna Rosso and Refosco, Central Otago NewZealand)
Pairs with charcuterie, salami, sausages, prosciutto, ham, bacon, mushrooms, foie gras, sharp cheeses, duck, game birds, lamb, beef, stews. Serve at about 60 – 65 deg F.
Mortadella, Mayonnaise and Dill Pickle Slices on Focaccia squares
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