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California Wine Magazine PresentsPinot Noir

About the Wine

About the Pairing
Acid
Medium+ to High
Body
LIght + to Medium +
Tannin
Medium to High
Sweetness
Dry
Alcohol
Medium to Medium +
Food Style Pairing Characteristics
Ham and Bacon Salty, smoked pork cuts The saltiness in this food will temper the acidity in the wine. The smoky flavors work well with the oak spice in the wine.
Salmon and Ahi Most cooking styles The fullness of flavor and slightly higher fat levels of the fish work well with the acidity and earthiness of the wine.
Chicken Roasted The higher acidity in wine and fat levels in the cooking style temper eachother leaving the flavors more vibrant and sensation on the palate more enjoyable.
Duck or Goose Roasted The higher acidity in wine and fat levels in the cooking style temper each in the other. The gamier flavors of these meets work work well with the same in Pinot.
Balsamic Vinegars Salad dressings and reductions The high acidity in the wine paired with the vinegar cancel each other out allowing the earthy flavors in both to shine nicely.
Pork Tenderloin and Roast Most Cooking styles with sauces The oftentimes of the Pinot and pork work beautifully in harmony. The lower tannins prevent a clash with a spicy sauce.
Mushrooms In sauce, or in dish. The earthiness of the mushrooms bridges to same in the Pinot.
Asian meat dishes Slightly spicy The lower tannin in the Wine keeps the clash of spice and tannin at bay while the soy and ginger in the food is a bridge to the Pinot.
Fruit: Strawberry, raspberry and red cherry; however, cranberry black cherry, black berry and currant are also common. Non-Fruit:Earthy mushroom, leather, smoke, vanilla, cinnamon and cloves are common. Herbal, nut, coffee and tea are also often present, and some even carry some nice floral highlights; violets or rose.
Region(s): Contra Costa, Livermore, Mendocino, Monterey, Napa, San Luis Obispo, Santa Barbara, Santa Clara, Santa Cruz, Sonoma Clarksburg, Sierra Foothills, Bay Area.
Other Notes: Pinots in California tend more toward fruit flavors than the earthiness of the great Burgundian version. But that great Pinot mushroom and earth is not to be denied and can be found in many California wines. The styles range from light and delicate to big and bold. Commonly found in the coastal AVAs, they are becoming more common inland in regions kept cooler by inland waterways or north facing, cool slopes. Feature article:Pinot Noir.