Midalidare’s grape varieties: Pinot Noir - Wine & dine
To fully appreciate Pinot Noir’s nuances, follow these tips:
Serving temperature: Serve slightly below room temperature 13-15°C, cool but not cold. This ensures its delicate profile unfolds in the glass. Pop the wine in your fridge for 15-30 minutes before serving.
For Sparkling Pinot Noir 8–10°C is best for younger, brut blends, or 10–12°C for vintage and complex, lees-aged cuvées.
Glassware: For still wines use larger-sized red wine glasses (e.g., Burgundy glasses) to allow the aromas to collect and breathe. For sparklings the choice is among Fluite, Tulip, Vintage Shampagne or Coupe.
Storage: Keep bottles in a cool, dark place out of direct sunlight. Maintain a steady temperature between 12°C and 15°C for sparkling wines and 14°C to 18°C for the still ones. Fluctuations can rapidly degrade both still and sparkling wines. While many Pinots are meant to be enjoyed young, high-quality versions can age gracefully for decades, especially if stored well.
Pinot Noir & food pairing in general
One of the things that makes Pinot Noir such a popular choice of wine is that it can pair with most foods. It’s one of the most versatile wines, meaning it will pair with a wide range of foods as well as stand on its own. It adds a touch of elegance to any meal:
Italian food: The elegant, light, and highly diverse wine pairs perfectly with the diversity of Italian food flavours. Whether you’re eating food from the north or south of Italy, there are Pinot Noirs out there than can match perfectly.
Fatty fish: Salmon, sardines, and other fatty fish are a great combination to serve with light Pinot Noir. The subtle red fruit flavours and acidity will enhance the flavours of the fish.
Mushroom dishes: The earthy flavours of mushrooms are the perfect match for the earthy, forest floor flavours of good quality Pinot Noir. Pinot Noir is a wine that is paired with plenty of mushroom dishes, like creamy mushroom risotto.
Roast turkey: Pinot Noir has low tannins and is light enough not to overpower the turkey and can go brilliantly with stuffing and cranberry sauce.
Comté cheese: Comté is one cheese that pairs well with just about everything, so it’s the perfect cheese to serve with Pinot Noir wine. The cheese is actually produced in Burgundy, just 50 miles north of where Pinot Noir grapes are grown.
Pinot Noir food pairing ideas
Pinot Noir’s moderate acidity and gentle tannins make it the ideal dinner guest—a wine that complements rather than overpowers the meal. Here are some delicious pairings that prove the point:
Poultry & Glazes – Try Hot Mustard Glazed Chicken. Pinot’s brightness cuts through richness and lifts sweet-savory sauces beautifully.
Salmon & Seafood – Think beyond white wine with Roasted Wild Salmon with Citrus, Chiles & Herbs. Pinot complements the umami depth of salmon without overpowering it.
Savory Braises – Pair a glass with Braised Chicken Thighs with Olives, Lemon & Thyme for a Mediterranean taste.
Comfort Classics – Pinot’s acidity cuts through the creamy, salty richness of Mac and Cheese with Bacon & Brussels Sprouts.
Vegetarian Magic – Earthy dishes like Chanterelle-Stuffed Sweet Potatoes highlight Pinot’s umami side.
Duck or Beef – Pinot is sublime with lean cuts. Try it with Beef Tenderloin Panzanella Salad.
- Midalidare’s grape varieties: Pinot Noir in a nutshell - Part 1: Essential information about Pinot Noir
- Midalidare’s grape varieties: Pinot Noir – The variety and the terroirs - Part 2: Pinot Noir – Specifics of the variety and appropriate regions
- Midalidare’s grape varieties: Pinot Noir – Wines & winemaking - Part 3: Pinot Noir – Styles of wines and winemaking techniques
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