Pinot Noir: with which dishes to pair it? Our expert advice

Pinot Noir: Which Dish to Pair It With?

Pinot Noir is one of the most refined and elegant red grape varieties in the world. Originally from Burgundy, it has since spread across the globe, producing wines of unmatched finesse. But which dishes does it pair best with? Here’s our guide to pairing this noble grape with worthy cuisine.

Characteristics of Pinot Noir

Pinot Noir is distinguished by:

  • A light ruby color

  • A delicate nose combining red fruits (cherry, raspberry, currant), floral notes (rose, peony), and sometimes hints of undergrowth or leather

  • A supple palate, fine tannins, pronounced acidity, and a silky texture

This is a wine that favors finesse over power, focusing on elegance and subtlety.

Basic Rules for Food Pairing with Pinot Noir

To succeed in pairing Pinot Noir, here are some golden rules:

  • Opt for delicate dishes, without excessive spices or heavy sauces

  • Match textures: the wine’s suppleness pairs better with tender meat than tough cuts

  • Use the wine’s natural acidity to brighten slightly fatty or sweet dishes

  • Avoid overly powerful or tannic foods (spinach, walnuts, dark chocolate), which risk overwhelming the Pinot Noir’s subtlety

In short, Pinot Noir calls for dishes as nuanced as itself.

Best Pairings with Pinot Noir

Roast poultry (chicken, guinea fowl, quail)
The tender texture and roasting juices complement the wine’s finesse. The red fruit aromas elevate crispy skin.

Mushroom risotto
The earthiness of mushrooms (chanterelles, porcini) naturally dialogues with the Pinot Noir, creating a savory, earthy alliance.

Pork tenderloin with lingonberries
The wine’s red fruit acidity echoes the lingonberry sauce, while the juicy pork balances the Pinot’s velvety palate.

Brie, Saint-Félicien, Chaource
Soft, bloomy-rind cheeses whose milky sweetness pairs beautifully with the Pinot’s freshness and fine tannins.

Grilled tuna or salmon en croûte
Red wine with fish? Yes—if it’s Pinot Noir: its lightness and lack of astringency won’t overpower marine flavors.

And Beyond Burgundy? Modern Pinot Noir Pairings

While Burgundy remains Pinot Noir’s birthplace, other regions now produce sublime interpretations:

New Zealand (Marlborough, Central Otago)
Juicy, vibrant, expressive wines. Excellent with:

  • Apricot tagine

  • Savory beetroot and goat cheese tart

Australia: Yarra Valley & Tasmania
Fruit-driven yet structured Pinots with nice tension. Ideal with:

  • Red tuna tataki

  • Hoisin-glazed duck with sweet spices

Oregon (Willamette Valley)
Cool climate, volcanic soils: Pinots here gain complexity and minerality. Perfect with:

  • Gourmet vegetarian burger (mushrooms, aged cheese)

  • Smoked duck breast

Vinodelice Selection of Pinot Noirs from Here and Abroad

Ready to explore Pinot Noir’s nuances? Discover three exceptional cuvées:

Explore our collection of Burgundy and world Pinot Noirs to find the perfect wine for your next meal.
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