Our TOP 5 Pinot noir pairings

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Appreciated by wine lovers for its complexity and elegance, Pinot Noir is a very old black grape variety from France, particularly associated with the Burgundy region. Along with Chardonnay, it is one of the region's two flagship grape varieties. Alsace, a region generally associated with white wines, has also given Pinot noir pride of place in its red wine production.

It is one of the oldest and most respected grape varieties in the world. Wines made from Pinot Noir are often known for their aromas of red fruits such as cherry, raspberry and strawberry, as well as floral and spicy notes. With age, they can develop more complex flavours, such as notes of earth, truffle, candied fruit, undergrowth and even leather when aged in oak barrels. Similarly, over the years, the colour of Pinot Noir diminishes in intensity, from bright garnet-red and purplish to deep red and orange-red.

This grape variety is very sensitive to its terroir, which means that the taste of the wine can vary considerably depending on where it is grown. It produces red wines that are often fresh and light, and are particularly appreciated during the summer months. In fact, this wine is best served slightly chilled, to bring out its characteristic fruit flavours.

Pinot Noir goes well with a wide variety of dishes, making it a versatile choice for many occasions. Produced from a 20-acre parcel and aged in oak barrels, La Rose Perrière Pinot Noir has been added to the vineyard's range of single-vineyard wines.

Today we unveil our TOP 5 wine pairings to enchant you with our varietal wine.

Fish: fillet of red mullet Provençal style

This pairing will make you blush with pleasure. This fish, recognisable by its red or brown scales, has a little character on the palate that will go down a treat with our varietal wine. We suggest you try a Provençal recipe...

Ingredients (for 5 people) :

• 3 onions
• 600g of tomatoes
• 5 red mullet
• 100g black olives
• 4 cloves of garlic
• 1 bunch of basil
• salt and pepper

Follow the chef :

• Wash and gut the red mullet
• Chop the onions and fry in a pan with olive oil, the garlic and the tomatoes, which you will have peeled and seeded beforehand.
• Season and stir in the olives and chopped basil leaves. Simmer over a low heat for 40 minutes, until you obtain a coulis.
• Line a terrine with the sauce and arrange the oiled and seasoned fish. Place in the oven at 210°C (thermostat 7) for 15 minutes.

Bon appétit !

Source : Marmiton.org

"Light" meats: grilled duck breast or duck aiguillettes

The fruity Pinot Noir brings freshness to duck. If you have the choice, opt for a wine matured in oak barrels: it develops woody notes that ensure it won't fade with a barbecued duck breast. Pair your grilled duck breast with a hearty rosé, potato gratin, oven-roasted pommes grenaille, salad or leek fondue, and you've got the winning combination for an informed choice... in all subjectivity, of course!

Mushroom risotto

Risotto is one of those Italian dishes that has quickly won the hearts of the French. Simple and available in a multitude of variations, this dish is a perfect match for Pinot noir. We suggest the recipe with mushrooms, or more specifically with porcini mushrooms and parmesan, which will bring out the fatty flavour of the rice and the silky taste of the mushrooms.

Ingredients :

• 400 g porcini mushrooms, preferably young
• 180 g carnaroli or arborio rice
• 2 tablespoons vin banc
• 60 cl hot chicken stock
• 30 g freshly grated Parmesan cheese
• 25 cl double cream
• 1 onion
• 4 tbsp olive oil
• chopped flat-leaf parsley
• salt and pepper

Recipe

• Peel and finely chop the onion. Melt 2 tablespoons of olive oil in a frying pan and cook the onion until translucent. Pour the rice into the pan with the onion. Stir well to coat the rice with the fat.
• Pour in the white wine and allow the rice to absorb all of it. Add a ladleful of chicken stock and continue cooking gently. When everything has been absorbed, add the rest of the stock ladle by ladle, seasoning with salt and pepper. The total cooking time should be around 17 minutes, depending on your rice. To find out if it is cooked, taste it.
• Meanwhile, clean the porcini mushrooms with a clean cloth (do not wash them with water), remove the earthy parts and cut them into pieces. In another frying pan, put 2 tablespoons of olive oil and cook the ceps over a fairly high heat until golden. Drain and return them to the pan with the cream and chopped parsley, season with salt and pepper and mix well.
• Pour the mixture into the risotto along with the grated Parmesan, stir and serve immediately. It's high time you enjoyed it!

Source : Le journal des femmes cuisine / Isabelle Bonneau

A vegetarian dish: Indian-style stuffed peppers

Here's a vegetarian option that's easy to cook: Indian-style stuffed peppers. In this pairing, the fruitiness of the Pinot Noir blends very well with the spicy notes of the dish.

Ingredients (serves 4):

• A little lemon juice
• A few cashew nuts
• 1 teaspoon cumin
• 1 clove garlic, grated
• 1 onion, finely chopped
• a few fresh coriander leaves
• 4 peppers, split and seeded
• 1.5 tablespoons curry powder
• water
• salt
• oil
• 1 teaspoon turmeric
• A few fresh peas
• Grated ginger
• 4 boiled potatoes

Get ready!

• Heat a little oil in a frying pan. Add half the cumin seeds when the oil is hot, then add the garlic, ginger and onion.
• Once the onion is browned, add the peas, turmeric and curry powder.
• As the cashew nuts are roasted, we'll add them at the end. Add the potatoes. Mash and mix. Add the fresh coriander leaves, salt and lemon juice and mix well.
• Fill the peppers with the stuffing using a spoon. Press on the ends to open. Once filled, reshape the pepper and remove any excess.
• Heat a little oil in a frying pan. Add the cumin seeds when the oil is hot. Add the peppers.
• Add the salt, cover and cook for 10 minutes. If the peppers are not tender, add a little water. Leave to cook for a further 10 minutes.

Source : 750g.com

Cheeses: soft cheeses first and foremost!

Another pairing to consider for a main course or dessert: Pinot Noir goes very well with soft cheeses. The freshness and creaminess of milky treasures such as Camembert, Rocamadour, Maroilles, Brie, Époisses and goat's cheeses such as Crottin de Chavignol will blend harmoniously with the tannic structure of the wine. Pinot Noir, a light, fruity red wine, goes wonderfully well with the flavours and aromas of soft cheeses. Prepare a platter with several varieties of these cheeses to enrich the tasting experience and discover different pairings.

Easy to pair

As always with food and wine pairings, we encourage you to experiment and find your own combinations. Let your current mood guide you! Food and wine pairing is all about personal choice and the palate. There really are no right or wrong choices! And as Alexander Payne's 2004 film Sideways, the film for wine lovers, rightly points out, Pinot Noir goes with everything! At the time, the film made a major contribution to the popularity of Pinot Noir, which was praised by the main character in a key scene. The food and wine pairings possible with this grape variety are extremely varied, making it a real treasure trove in the world of wine. So let your imagination run wild!

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