Pinot Noir Food Pairing Guide

Are you wondering what food pairs well with Pinot Noir? This handy Pinot Noir Food Pairing Guide includes the best food and wine pairings for different Pinot Noir styles so you can create the perfect wine match for every occasion.

Pinot Noir is an incredibly food-friendly and versatile wine – that’s why it is often called the perfect dinner guest. The elegant wine pairs well with fruity and earthy flavors, making it a perfect match for a variety of meat, seafood, and vegetables. Stuffed mushrooms, grilled salmon, and the classic Beef Bourguignon are just some popular Pinot Noir pairings.

A glass of Pinot Noir in front of a wooden board with fall flavors including a button mushroom, garlic, cloves, beetroot and kale.

10 facts about Pinot Noir

Before I get into some delicious food pairings, here are 10 quick Pinot facts:

Pronunciation: Pee-noh Nwahr
Origin: Burgundy, France
Translation: French word for black pine cone
Also known as Spätburgunder, Blauburgunder, Pinot Nero
Style: Light-bodied wine (red, dry wine)
Popular regions: It thrives in cooler climates and growing regions such as Burgundy (France), Oregon (United States), Baden (Germany), and Central Otago (New Zealand)
Flavors: Black cherry, red berries, warm spices, earthy aromas incl. forest floor notes
Ageing: 3-5 years
Serving temperature: 15C/60F
Fun Fact: Pinot Noir is often described as the diva of the vineyard. The fickle and temperamental grape is thin-skinned and hard work.

Pinot Noir styles

Depending on where the grapes are grown and how the wine is made, Pinot Noir comes broadly speaking in two distinct styles. They each suit specific foods and a range of flavors, making it easier for you to find the perfect pairing.

Fruity, less tannic

Fruitier Pinot Noirs (often New World Pinot Noir wines) suit lighter matches including salmon, chicken, pasta, risotto, and bright berry flavors.

Earthy, more tannic

Bigger, more tannic Pinot Noirs on the other hand pair well with heartier dishes including beef, lamb, duck, pork, and earthy flavors such as mushrooms.

Two glasses of Pinot Noir wine in an Autumn setting showing leaves, walnuts, and a pinecone.

How to pair Pinot Noir with food

Pinot Noir wine has the exceptional ability to complement a wide range of dishes and cuisines due to its high acidity and light tannins (bitterness).

One of the easiest ways to create a winning Pinot Noir pairing is to match the flavors in the wine and put them in the accompanying dish, e.g. sirloin steak with plum sauce goes well with a Central Otago Pinot Noir. Also, make sure the glass of Pinot Noir has a higher acidity than the food and both flavor profiles match in intensity – you don’t want the wine to overpower the food or vice versa.

Top 10 ingredients to pair with Pinot Noir

Here’s a list of ingredients that pair particularly well with the distinctive profile of Pinot Noir:

Mushrooms: Earthy mushrooms, such as chanterelles or porcini, complement the subtle flavors of the wine.
Roasted poultry: Whether it’s roasted chicken or turkey, the delicate flavors of Pinot Noir enhance the succulence of the meat.
Cherry tomatoes: The bright acidity of Pinot Noir pairs well with the sweet and tart notes of cherry tomatoes in salads or pasta dishes.
Wild game birds: Gamey birds like duck or quail are well-matched with the elegant characteristics of a classic Pinot Noir.
Truffle: Dishes featuring truffle oil or shaved truffles harmonize with the wine’s complex profile, creating a luxurious pairing.
Beetroot: The earthy and slightly sweet notes of beetroot complement the fruitiness of Pinot Noir, creating a harmonious blend of flavors.
Salmon: Pinot Noir’s light tannins and acidity complement fatty fish, whether it’s grilled or prepared in a delicate sauce.
Pork: Roast pork dishes, especially those with a slightly sweet glaze or fruit-based sauces shine with a fruit-forward Pinot Noir.
Herbs: Dishes with herbs like thyme, rosemary, or sage match the wine’s aromatic profile.
Cranberries: Whether in sauces or as a side, cranberries offer a delicious sweet-tart contrast to Pinot Noir’s dry profile.

Best Pinot Noir food pairings

A flatlay of meatballs without eggs alongside a sprig of rosemary in a cast iron pan. A green tea towel is to the side. Moody scene. — Italian Meatballs

Here are some mouth-watering dishes that exceptionally pair well with Pinot Noir.

Appetizers and Snacks

This versatile wine effortlessly complements a spectrum of flavors, from light and tangy goat cheese to savory charcuterie:

Cheese stuffed mushrooms
Charcuterie board including cured meats such as salami and prosciutto
Italian meatballs
Chicken liver pâté or terrine with seed crackers

Mains

Pinot Noir pairs well with a range of cuisines including meat dishes, seafood, and vegetables:

Beef Bourguignon – THE classic pairing with Pinot Noir
Sirloin steak with plum sauce – perfect with a New Zealand Pinot Noir from Central Otago
Lamb pie with beetroot and feta salad
Lamb goulash with stewed potatoes
Coq au Vin with potato gratin – North American Oregon Pinot Noir or a California Pinot Noir pair well
Grilled spatchcock or roast chicken with vegetable kebabs
Peking duck – a popular Chinese pairing
Festive roasted turkey (Pinot Noir is perfect for Thanksgiving and Christmas)
Slow-cooked pork shoulder with crispy potatoes
Grilled salmon with sautéed Spring vegetables (Pinot’s silky and low tannins can take on salmon’s richness)
Seared tuna steak with roasted root vegetables
Risotto with wild mushrooms – a popular vegetarian choice
Tagliatelle pasta with a creamy sauce featuring truffles – an excellent pairing with an aged Pinot Noir from Burgundy
Prosciutto pizza (Pinot’s bright acidity cuts through the richness of the pizza)

Three stacked squares of cherry brownies on a shingle next to a square of dark chocolate. Dark background. — Cherry Brownies

Desserts

Pinot Noir’s red fruit flavors and good acidity make it a great complement for a variety of desserts, particularly those featuring berries and dark chocolate: