610314 Tue Apr 07 14:01:20 -0700 2009 44 34 Wine 0 4576147 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. Tue Apr 07 14:01:20 -0700 2009 121102 fatassasian 1 4576343 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. Tue Apr 07 14:57:15 -0700 2009 4576147 139230 Wahooty 1 4576376 Pinot will pair well with beef, sword fish, ceasar salad et al. Tue Apr 07 15:06:55 -0700 2009 4576147 147961 treb 1 4576453 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. Tue Apr 07 15:30:17 -0700 2009 4576147 80667 janetms383 1 4576466 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. Tue Apr 07 15:35:52 -0700 2009 4576147 155034 alwayscooking 1 4576479 Some of the more effective pairings I've had with Pinot Noir - mushrooms, truffles (a truffle fondue was awesome), duck, squab, veal sweetbreads Tue Apr 07 15:40:44 -0700 2009 4576147 10076 limster 1 4576506 Steak would be ok, but a really fantastic, by-the-book classic would be plank-smoked salmon. Really a very nice combo. I agree with wahooty. The wine nerds always have some interesting suggestions, so a cross post to the wine board might behoove you. Tue Apr 07 15:48:24 -0700 2009 4576147 64215 cimui 1 4576546 To some extent, it depends on the wine's style. Grilled steak is about the only thing I'd serve with some of the New World "I can't believe it's not Syrah" PNs. PNs done in less heavy, more Burgundian style (and Oregon makes plenty) pair well with a wide range of foods: grilled salmon, seared tuna, roasted or stewed fowl, roasted or stewed beef or veal. In your shoes, since the point of your exercise is to taste through a range of wines, I'd probably look for something rich but not too assertive that'd be a good foil for various styles. For example, if you went the beef route (a good choice, since beef and PN often amplify each other), a prime rib or tenderloin roast. Tue Apr 07 16:06:27 -0700 2009 4576147 10520 carswell 2 4580324 I agree completely. Were the PN's from the Santa Rita Hills, or nearby, I'd have given a thumbs up to grilling the beef. With the more Burgundian styles, likely to be served here, I'd cheat a bit with most other beef dishes and include a similar PN in the prep. As other have mentioned, WA PN's pair well with almost any prep of salmon. Cannot imagine why I failed to make mention of that, but others had already covered that base well. Hunt Wed Apr 08 21:50:26 -0700 2009 4576546 11329 Bill Hunt 1 4576596 I'm confused with the logistics. You mention "a bunch of different bottles". Let's say you have a steak and, say, 6 different bottles. How're you going to pair? A possible more workable scenario I'd try: a) a cheese course, a flight of 2 b) a fish course, or fowl, or whatever, another 2 c) a meat course, another 2 Always leaving the prior flight on the table, just in case you want to go back. Also: go by increasing values of Alc / vol Tue Apr 07 16:23:04 -0700 2009 4576147 28703 RicRios 2 4576708 i'm sorry. i never like the idea of starting with cheese. it deadens the palate. Tue Apr 07 17:10:01 -0700 2009 4576596 30273 hotoynoodle 3 4577498 Ending with cheese sounds good to me. Epoisses would be great with most burgundies. Wed Apr 08 02:49:35 -0700 2009 4576708 10076 limster 1 4576707 depends on the pinot since some can be very extracted. although that's more typical of california pinots than those from willamette. more traditionally it would pair very well with duck or game birds and also salmon. Tue Apr 07 17:09:26 -0700 2009 4576147 30273 hotoynoodle 2 4580332 While I am sure that some Willamette Valley producers are doing the heavily extracted technique, a la Santa Rita/Santa Barbara, most are lighter and more earthy with hints of Burgundian "barnyard." While it would depend on the exact producers, I'd *expect* these to be lighter. With the exception of the order of the cheese-course (as per your suggestion), I agree with RicRios. Still, one could easily substitute a mushroom appetizer dish and place the cheese at the end of the meal. Hunt Wed Apr 08 21:55:42 -0700 2009 4576707 11329 Bill Hunt 1 4576721 I have a broad range of Oregon Pinots, I pair them with everything. For a big grilled rib-eye I would probably go with a big New World type PN. Maybe a Ken Wright, Shea or Arcus, probably an 06 big wine rather than a 07. I use the old world PN's for lighter duck, salmon etc. A place for all of them and they are for the most part wonderful. Tue Apr 07 17:19:08 -0700 2009 4576147 148886 duck833 1 4576737 If beef, a simply grilled filet would pair nicely; anything fattier i.e. rib-eye, strip, etc. would be too overpowering for pinot to my taste buds. Seared ahi tuna is a favorite as is roast chicken, lamb and as already mentioned, duck and salmon. Something with mushrooms is always a good side dish; I've made a savory mushroom bread pudding that was great at a pinot tasting. Tue Apr 07 17:28:24 -0700 2009 4576147 74451 vinosnob 1 4577166 in addition to some of the other suggestions, I like to pair PN with grilled salmon Tue Apr 07 20:14:17 -0700 2009 4576147 31795 ibstatguy 1 4577357 steak + mushrooms mushrooms do good with pinot noir Tue Apr 07 21:46:37 -0700 2009 4576147 219593 Whits48 1 4578517 I have no problem pairing it with steak, but some purists might. I think pinot noir is more fllexible than some people give it credit for being. The classic pairing is with chicken or other fowl. About the only real no-no I can think of is a high acid red sauce, like spaghetti sauce. Wed Apr 08 11:16:33 -0700 2009 4576147 11117 SteveTimko 1 4579952 In my opinion, the perfect dish for Pinot Noir is duck breast with a raspberry sauce. Wed Apr 08 18:47:26 -0700 2009 4576147 192682 bclevy 1 4580317 I am a bit less a fan of PN's with beef, than some here. However, it does depend on the prep. If one wants to enhance the pairing, then either a PN reduction, marinade or sauce would work in that direction. Think Beef Bourgogne. Now, if one is doing almost anything from veal to all but the lightest whitefish, PN is my choice of wines. Especially with most Burgs and WA PN's, I think earthy mushrooms. Most also show an affinity for anise and fennel. Enjoy, Hunt Wed Apr 08 21:45:40 -0700 2009 4576147 11329 Bill Hunt 2 4580756 you keep mentioning washington state. the willamette valley is in oregon. Thu Apr 09 06:51:13 -0700 2009 4580317 30273 hotoynoodle 3 4583186 Just a brain cramp on my part. Maybe I was tasting too much wine, as I was typing. I've started typing earlier tonight! Thanks for being gentle with my faux pas. Hunt Thu Apr 09 19:32:41 -0700 2009 4580756 11329 Bill Hunt 4 4583744 lol. i've been known to tipsy-type on occasion too. ;) Fri Apr 10 04:35:52 -0700 2009 4583186 30273 hotoynoodle 5 4586017 You are too kind. Thanks for the pass. Someday, I'll pay you back! Hunt Fri Apr 10 18:52:59 -0700 2009 4583744 11329 Bill Hunt 1 4585386 I haven't read others' comments yet so as to keep my thoughts fresh... Though I will read all the comments and then add as necessary: No. I would not pair Oregon PN with steak. And if I did, itwould be with a Filet Mignon. I thnk a strip or ribeye would be too much for an *ideal* pairing. That is the short answer. Steak in general is an ok match for Pinot, but certainly not one of the best. Lamb, veal, pork, duck, Ahi, salmon are all better than beef, *GENERALLY* for Pinot. Beef braised in red wine, however, can be a *great* match. If you are most competant on the grill I would suggest a butterflied leg of lamb or else veal chops. If your butcher has great beef he very well also might have great veal. Veal chops (preferably rib) rubbed with a little EVOO, salt, cracked black pepper, garlic, and rosemary, are amonst my favorite foods in the world, and would pair much better with Pinot than any steak. A butteflied leg of lamb, marinated for only 5 minutes in rosemary, mint, EVOO, garlic, salt pepper, and lemon juice then grilled can also provide an amazing pairing (at a fraction of the cost, I might add). Fri Apr 10 14:23:28 -0700 2009 4576147 50041 whiner 2 4586024 Whiner, I agree competely. PN can work with the right cut and prep, but too many beef preps are likely to over power it, even the bigger, more extracted, versions. Too many better mains to pair. Hunt Fri Apr 10 18:55:14 -0700 2009 4585386 11329 Bill Hunt 1 4586066 Some of the better pairings of "Pinot" are the swine with wine dinners.Charlie Palmer and others do a series if dinners annually pairing various cuts etc of pig with Pinot. Most menu groups of duck or pig with Pinot are spot on.EVEN WHEN NOT my first choice If beef is the final choice ,maybe think about menu weight at every stop.Pinots,even New World ones are easily over shadowed by rich STRONG flavors.Beef menued with care is my first choice.(not the easiest) Fri Apr 10 19:07:39 -0700 2009 4576147 203919 lcool 2 4586141 I agree completely with the swine, but hold off a bit on duck. Depending on the prep, I usually go for a FR Syrah, as soon as I order most duck. Maybe it's just me. Hunt Fri Apr 10 19:41:54 -0700 2009 4586066 11329 Bill Hunt 3 4586283 Some of the funky older Burgundy and many of the well balanced pinots from Oregon work well with "plain" duck (well done).Problem for me is I only like duck overcooked and crispy or the reverse;edging on bloody.And I do agree for these Pinot does not work.Duck;medium rare with most sides is most definately a GSM pairing.There of course exceptions.Most of which come into play after time and experience and some cellaring of "your own wine" practice. The nose,to unctious,umami is so ??? personal,and with the same tastes and "descipters" can be so differant for each individual Fri Apr 10 21:06:18 -0700 2009 4586141 203919 lcool 4 4586641 i served duck confit with a pomegranate molasses sauce along with a santenay. my beer-loving b/f had his first wine epiphany with that meal. it was knock-out menu. Sat Apr 11 05:22:49 -0700 2009 4586283 30273 hotoynoodle 5 4589359 A fine example of well done duck.Congratulations on the convert at the table.You found an excellent way to do it. Sun Apr 12 10:48:34 -0700 2009 4586641 203919 lcool 5 4608096 I can well imagine, as I find pomegranate to be a complemetary flavor to many PN's. When someone says pomegranate, I first think of Pinot Meunier, then Pinot Noir. Maybe I need to try more PN's with duck, as I usually reach for the Old World Syrahs first - out of habit. Hunt Sat Apr 18 20:32:29 -0700 2009 4586641 11329 Bill Hunt 1 4586545 Pinot noir is generally considered one (if not THE) of the most food friendly red wines. That said, I think that steak is not its forté. Duck, Roast chicken, lamb, salmon, all come more quickly to mind. Filet is its best beef companion, imho. other than the classic stuff (boeuf Bourguignon). Sat Apr 11 02:37:51 -0700 2009 4576147 52499 ChefJune 2 4595696 I really enjoy a nice, not too salty Ham with Pinot Noir . Thanks for the suggestion about serving it with Roast Chicken. As soon as I drink down my cellar enough to justify buying more wine, I'll give it a try. Tue Apr 14 14:51:23 -0700 2009 4586545 125609 BigWoodenSpoon 3 4608100 Also, give it a go with all but the lightest of fish dishes, so long as you do not use any heavy cream sauces. Hunt Sat Apr 18 20:37:00 -0700 2009 4595696 11329 Bill Hunt 2 4608099 I agree about the versitility of PN's. It's not until the beef gets grilled, or with a heavy prep, that I reach for something with more body and tannins. If I had but one red wine, I'd probably go with PN and have many bases covered. Fortuntely, I have more than one, but PN still has a prominent place in my vinous arsenal. Hunt Sat Apr 18 20:36:01 -0700 2009 4586545 11329 Bill Hunt 3 4608182 Hi from Portland. Bill I'll forgive you for the repeated references to my being in WA. Pinot tasting has been known to inspire my share of indiscretions! I did yet another tour last week. Here were the favorites: Carlo & Julian 2007 Estate Beran 2006 Estate & 2005 Estate Pommard Clone Willakenzie 2006 Pierre Leon Patton Valley 2001 Cherrywood Cellars Patton Valley 2006 De-Classified Sat Apr 18 21:42:15 -0700 2009 4608099 13853 Leonardo 4 4608257 Thank you. I have gotten flack, and deservedly so, for my geographic indiscretions. Sorry about that. Thanks for the references. Other than the Wilakenzie, I am not familiar with any of these, but am always on the lookout for great WA (er-r-r OR) PN's. Unfortunately, in PHX we do not see a lot of great wines. One usually must seek out smaller producers, and then often have to order these in, via the distributors. It's not just OR producers, but many from smaller wineries in CA too. For so large a city, and with a pretty high degree of sophistication in many respects, we seem to be way down the list of great wines. Thanks, Hunt Hunt Sat Apr 18 22:36:01 -0700 2009 4608182 11329 Bill Hunt 5 4608516 Beran, for example, makes less than 1000 cases a year. So yes, we're talking small. And he's a great guy! While I loved the aforementioned, the Dijon clone is a little spicy for my taste. Sorry, I have no idea what makes it to places such as NY or PHX. Posters always ask these questions and I have no answers. I need to stop taking for granted that I can visit the winery or have local shops. So that's how you do it, through distributors, and not directly? Thanks for the feedback. Sun Apr 19 06:17:40 -0700 2009 4608257 13853 Leonardo 6 4610137 Thank you for the info. I'm with you, when it comes to smaller producers. If I do not know the distribution network, or the location of a poster, I shy away from some of my favs., as they may never reach them - or me, unless I travel to, and purchase from, these smaller wineries. Our chapter of the International Wine & Food Society is planning a trip to OR, and I WILL take your list with me. My hope is that we can manage to get "off the beaten track," and search out many of these folk. I don't need small, only good. However, for most of us, small, and good can often only be accessed by being in proximity to these producers. Appreciated, Hunt Sun Apr 19 19:57:41 -0700 2009 4608516 11329 Bill Hunt 1 4628763 I love lamb with Pinot -- I also like duck, quail, squab, and rabbit - mushroons are a magical pairing with pinot. I am huge Merry Edwards fan and she often gives suggested pairings for each wine she makes -- all of which are superb. As for Wilmette Pinots - we have been loving on the Auteur (hope I spelled that right) Pinots lately...bon appetite!! Sat Apr 25 18:39:17 -0700 2009 4576147 69259 truefoodie 2 4629041 Their Willamette [sic] Pinot is known as Shea Vineyards, I think. This evening I made out of my farmers' market haul sauted shiitake & maitake with leek, pea shoots, and garlic greens, sprinkled with toasted organic hazelnuts grown in Pinot country. Went beautifully with Beran 2006 Estate mentioned above. Sat Apr 25 21:58:04 -0700 2009 4628763 13853 Leonardo 2 4629450 truefoodie, You have great taste in wine! I like Auteur very much and Merry's Pinots (esp. the Klopp) are just spectacular! Sun Apr 26 07:28:31 -0700 2009 4628763 50041 whiner 3 4629536 while i like and respect ms edwards very much, i find her pinots way too over the top -- too fruity, too sweet. too heavy. they completely lack the finesse and elegance i love in red burgundies. she does make a very delicious sauvignon blanc. Sun Apr 26 08:02:46 -0700 2009 4629450 30273 hotoynoodle