Pinot noir is a notoriously finicky grape: it's thin-skinned, early-budding, and picky about where it will actually thrive. Which is exactly why it found a home here. Our cool nights, long ripening season, and patchwork of volcanic and marine sedimentary soils give pinot noir the conditions it needs to develop real complexity: bright acidity, silky texture, and layers of flavor that shift in the glass.
So, let's talk about what pairs exceptionally well with this special wine.
The Classic Pairings
Salmon. This might be the most iconic pairing in the Pacific Northwest, and for good reason. Wild salmon (grilled, roasted, or cedar-planked) has enough richness to stand up to Pinot noir's fruit and enough delicacy that a heavier red would flatten it. The wine's acidity cuts through the fat, and its earthy undertones echo whatever herbs or smoke you're using.
Mushrooms, any way you make them. Pinot noir and mushrooms share a flavor language: earthy, savory, a little forest-floor funk. A wild mushroom risotto, mushroom-stuffed ravioli, or simply mushrooms roasted with butter and thyme will make an already good glass of Pinot noir taste even better.
Roast chicken or duck. Poultry with crisp, rendered skin and a good pan sauce is a textbook match. Duck in particular, with its richer, slightly gamey character, tends to bring out the darker fruit and spice notes in a fuller-bodied Pinot noir.
Pork, especially with fruit. Pork tenderloin with a cherry or fig reduction, or a slow-roasted pork shoulder, plays beautifully against Pinot noir's own red-fruit character while the wine's acid balances the meat's richness.
RECIPES
Below are a few of our favorite recipes that come straight from the kitchens, chefs, and winemakers across the Willamette Valley, that pair exceptionally well with Pinot noir.
