Summer Pairings for American Pinot Noir

Here in the Pacific NW we often match grilled or herbally sauced salmon to PN.

You're going to get suggestions of salmon (or other seafood) but I would rather have the bratwurst and not get that "tin can" taste from combining red wine with fish.

Roast chicken is a good match for Pinot Noir, be it domestic(US), from New Zealand or Burgundy.

Tom S

I don't get "tin can", so I'm with the salmon-suggesters.

A good OR PN or Burg is a fantastic match with earthy mushrooms. I'm less enthusiastic with most CA pinots.

I'd agree with Tom roast chicken is a good match. But the thing that really makes me go "Pinot!!!" is duck.

Dale

Dale Williams Drop "damnspam" to reply

ABSOLUTELY!!!!! Copper River is in season right now and although pricey, it will enlighten anyone who thinks salmon is that pink, insipid, $4/pound stuff in the shrink-wrap at the local supermart.

I also like Russian River or Williamette Valley PNs with duck, rare lamb and spicy shrimp dishes. (Although the spicy stuff more often gets a hearty Zinfandel out of the cellar.)

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" Smithsonian Institution Press ISBN #1-58834-103-8

Everything.

Dana

snipped-for-privacy@aol.comdamnspam (Dale Williams) wrote in news: snipped-for-privacy@mb-m12.aol.com:

Put me in the minority, non-salmon-suggesters! Unless the Pinot has a pretty high acid level (where I agree that it does go well with salmon), I also get some "tin can" qualities. Not to the same level as mackerel and merlot :(, but enough that I usually think white wine with salmon.

I certainly agree. Duck is my favorite food pairing with Pinot Noir. Pan seared duck breasts, slow cooked duck legs, duck confit (with anything), Peking Duck, smoked duck legs - yum, yum, yum. It was the reason for learning how to cook duck at home! Mushrooms are not far behind.

Dick

Maybe that's the reason I like the combo- I'm of the acid-is-good crowd, and don't tend to buy the fat-gobby-fruit Pinots! Dale

Dale Williams Drop "damnspam" to reply

I *wish* it was as pleasant as "tin can." To me, even an acidic Pinot tastes "fishy" when paired with salmon. De gustibus...

Duck and Pinot is a great match, but at dinner with Jean, Ian and Jacquie 3 years ago, I discovered that squab and Burgundy is an absolutely inspired match. Jean, who had the duck that evening, agreed.

Mark Lipton

Nothing. :-)

-- Robert

I'd forgotten about that one. Duck with Pinot Noir _is_ excellent! Come to think of it, I'll bet goose would be as good or better, and turkey not too bad either.

FWIW, the best I ever had was the duck breast that Ian prepared, baked in kosher salt with egg whites and herbs. Simple but elegant dish and soooo _tasty_! I'd like to see him post the particulars.

Tom S

Thanks Ian, I've filed away your message as I think it really makes a lot of sense (and thanks everyone for the suggestions). I'll be on the Pinot/Bratwurst thing again this weekend...but I've no got lots of idea. Yes, I serve Pinot Noir every year with "the bird" at Thnxgiving; it just that I don't personally consider that summer food. The duck idea sounds wonderful. I couldn't shoot an innocent little duck myself, but I do know a lot of people who do!

Regards, Joe

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