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Apr 7, 2009 02:01 PM

Pinot Noir - Food Pairing [from General Topics]

I need some help with figuring out what kind of food to pair with Pinot Noir. Does steak pair well?

I ask because a good friend of mine recently spent some time roaming the Willamette Valley and picked up a bunch of different bottles of Pinot Noir. He's coming to my house so we can taste. In trade, I have to cook him dinner. If I prepare steak (filet, ny, or porterhouse), will it pair well?

There's a butcher near my house that supplies great prime beef. That's one reason I'm trying to cook steaks. The other is that I'm most competent on the grill and I won't have to jump through very many hoops to prepare a good meal.

Would love to hear your thoughts.

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  1. You might have better luck on the wine board - those guys love to play the pairing game. Personally, I think steak is too much for pinot...but I do love it with a simple roast duck.

    1. Pinot will pair well with beef, sword fish, ceasar salad et al.

      1. Pinot Noir is my red of choice so I pair it with just about everything! I think it goes well with beef. I also enjoy it with salmon and rack of lamb.

        1. The beef will be great - especially since you do so well with it! Avoid anything too acidic or sweet that might interfere with the focus of the wine. Choose cheese to begin or end the meal to spotlight the wines.

          Sounds like a wonderful meal.

          1. Some of the more effective pairings I've had with Pinot Noir - mushrooms, truffles (a truffle fondue was awesome), duck, squab, veal sweetbreads