603132 Thu Mar 12 08:25:37 -0700 2009 6 34 Wine 0 4497525 I'm inspired by the recent NYT article on the new trend in California Pinot Noirs ( http://www.nytimes.com/2009/03/11/dining/11pour.html?em ) to seek out a few of these "finesse" wines and serve them at dinner. Any suggestions on what kind of food might go well with this style of wine? Thanks. Thu Mar 12 08:25:37 -0700 2009 40293 waferthin 1 4497542 That is the beauty of those wines, there are lots of options. You can serve anything from fish to lamb...the key is keeping things simple, stay away from fruit sauces, let the wine be the fruit on the table. Pinot like this is delicate, to get the most out of the wine think simple and savory, roast beef, roast chicken, grilled salmon.... Thu Mar 12 08:32:18 -0700 2009 4497525 96905 bubbles4me 1 4502807 My favorites are grilled tuna steaks and roasted duck with Pinots. Fri Mar 13 15:54:48 -0700 2009 4497525 50082 TonyO 1 4505253 I live in Oregon Pinot Noir country (lightly raining right now). We pair pork loin, salmon, chicken and beef. Within our PN inventory we have a whole variety of PN's. I will usually use a bigger New World with steaks and the more Old World lighter and balanced wines with lighter dishes. One of the great things about PN's is the broad spectrum of wines within the same varietal. Sat Mar 14 16:30:29 -0700 2009 4497525 148886 duck833 2 4506025 Thanks for all the suggestions -- I am planning to err on the lighter side of PN so initially was thinking grilled tuna or pork but then I decided to see how it would be with a robust roast chicken with bread salad (sort of Zuniesque but not religously so). I'll report back, thanks. Sat Mar 14 23:44:58 -0700 2009 4505253 40293 waferthin 1 4506586 Chinese duck is also a good match. Some of these wines will take several years to show their best. EVen budget Au Bon Climat need to be laid down for a couple of years. Sun Mar 15 09:15:31 -0700 2009 4497525 11117 SteveTimko 1 4509629 Steve Timko's point is good about a little time to round them out. I live near California wine country and to a good extent (being old enough) "grew up with" that industry. Eric Asimov has shown interest in quality California products, and visits places like Anderson Valley. What's amazing in the article is PN finesse as "new." It's the dominant style of PN on its home soil (Burgundy, where distinct PN wines still outnumber US's by something like 10:1) and also, finesse was the signature of the US PN renaissance I remember in the 1980s when planting moved to appropriate cooler climates and "proved" the grape in North America. It is the heavier, high-alcohol California pinots that are novel, not finesse. I love PN wines, buy from regions and producers Asimov named, where they've done finesse PNs for decades actually. Also I (native northern Californian) buy even more PN from Burgundy, where fine values have long been available for $10-$20 if you look for them, and give them a year or two in bottle. (Just opened a beautiful Bourgogne Rouge example yesterday -- $12 retail in California a few years ago.) PNs pair with anything not too spicy -- roast meats, cold cuts, grilled vegetables, pasta. Cheese, nuts, and fruit after a meal or -- add some crusty bread -- as a meal. A few years ago fine-dining restaurants fashionably paired them with lobster, because it works. Try anything. Mon Mar 16 11:13:45 -0700 2009 4497525 69634 eatzalot