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What should I pair with nice Pinot? Last Post 01-30-2006 12:19 AM by DJ Hombre. 10 Replies. | Sort: |
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ChangeMe 
Grape Picker
Posts: 8
 | | 01-18-2006 11:20 PM |
| Does anyone have any suggestions on what to serve with a nice Pinot? I'm not necessarily looking for meal pairings as we just want to enjoy the wine with some light snack type foods.
We'll be trying:
2002 Kistler Vineyard Pinot Noir
2001 Pisoni Pinot Noir Estate Pisoni Vineyard
Thanks | | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 01-19-2006 12:02 AM |
| Welcome!
Things I think pair well with pinots:
Cashews
Salmon
Manchego cheese
I can't think of anymore right now... | | | |
| whiner
Second star to the right, and straight on till morning
Wine Thief
Posts: 2875
| | 01-19-2006 12:59 AM |
| Quote:
Does anyone have any suggestions on what to serve with a nice Pinot? I'm not necessarily looking for meal pairings as we just want to enjoy the wine with some light snack type foods.
We'll be trying:
2002 Kistler Vineyard Pinot Noir
2001 Pisoni Pinot Noir Estate Pisoni Vineyard
Not all of these are strictly snack foods, but...
Duck confit
Seared duck breast
Duck Priscutto
French fries made in duck fat
French fries made in bacon/pancetta fat
Smoked salmon (Kistler only)
Grilled salmon (Kistler only)
Priscutto/Serrano (Kistler only)
Pancetta
Grilled/roasted pork tenderloin
Anything made with lamb
Seared Ahi (better with the Kistler)
Country French foods (cassoulet, beef burgingone, etc)
Grilled or roasted veal (probably better with the Pisoni)
Breassola
semi-hard and hard cheeses with moderately strong flavors (eg. Manchego, Peccorino, real Asiago, Reggiano Parmesan, Piave, Montasio, etc)
Very mild blue cheese (Pisoni only)
Pinots are very versitle but the Pisoni might wind up tasting best on its own.
Welcome to the boards!
a | | | I can't listen to that much Wagner. I start getting the urge to conquer Poland. <br>-- Woody Allen | |
| ChangeMe
Grape Picker
Posts: 8
| | 01-19-2006 01:04 AM |
| Thanks for the suggestions.
I'm glad I found this board. | | |
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| ChangeMe
Master of Wine
Posts: 11169
| | 01-19-2006 01:08 AM |
| Anything made from fowl or pork that isn't overly spicy or sweet.
One of my favorites is goat cheese.
Many types of seafood except with very heavy sauces or cocktail sauce.
I strongly disagree with some of whiner's choices like strongly flavored cheeses, bleu cheese, lamb, and pancetta. You will lose all appreciation of any of the delicate nuances with these foods. | | | |
| whiner
Second star to the right, and straight on till morning
Wine Thief
Posts: 2875
| | 01-19-2006 01:22 AM |
| Quote:
I strongly disagree with some of whiner's choices like strongly flavored cheeses, bleu cheese, lamb, and pancetta. You will lose all appreciation of any of the delicate nuances with these foods.
Board-O, I made those suggestions relative to the two wines in question. Cheeses such as the examples I gave, I believe, are good pairings with extracted CA Pinot, esp from a vineyard like Pisoni. (And note, the mild blue cheese rec was only for the Pisoni.) Lamb and Pancetta, I just dissagree with you on -- I think they both pair very well with young CA Pinot. I also think seafood would be a mistake with these wines as I think they would both overpower any simply prepared seafood. I don't dissagree with you if this were about pairing a Ken Wright or most Burgundies, but for the Russian River/Sonoma Coast, and especially for the Santa Lucia Highlands, I prefer heartier fare.
But, as we agree on most fowl and pork, maybe that is a good place for our new poster to start 
a | | | I can't listen to that much Wagner. I start getting the urge to conquer Poland. <br>-- Woody Allen | |
| Appreciative
Beaverton, OR
Grape Puncher
Posts: 816
| | 01-19-2006 04:10 AM |
| Chocolate. | | | |
| Winetex
Austin, Texas
Master of Wine
Posts: 11423
| | 01-19-2006 04:52 PM |
| Quote:
Board-O, I made those suggestions relative to the two wines in question.
There aren't too many delicate nuances in two wines that Astro notes. I like more strongly flavored foods with the big Pinots - one of my favorites is Potstickers with ginger, soy, etc. | | | |
| whiner
Second star to the right, and straight on till morning
Wine Thief
Posts: 2875
| | 01-19-2006 07:21 PM |
| Quote:
one of my favorites is Potstickers with ginger, soy, etc.
Good call. (that was me licking y lips, not sticking my toung out) | | | I can't listen to that much Wagner. I start getting the urge to conquer Poland. <br>-- Woody Allen | |
| auto
Grape Destemmer
Posts: 95
| | 01-29-2006 01:33 AM |
| I love salmon or steelhead with a pinot. If you are a duckhunter and have some teal, a nicely grilled med rare teal, also is excellent. | | | |
| DJ Hombre
Napa Valley, California
Barrel Filler
Posts: 1367
| | 01-30-2006 12:19 AM |
| Quote:
I strongly disagree with some of whiner's choices like strongly flavored cheeses, bleu cheese, lamb, and pancetta. You will lose all appreciation of any of the delicate nuances with these foods.
one of the best food / wine pairings i've ever had was lamb and a leroy echezaux | | | |
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