To celebrate International Pinot Noir Day (18th August), we delved into one of gastronomy’s best kept secrets…the incredible versatility of Pinot with food.
Most of us enjoy a healthy dose of wine with food, if it’s wet and has alcohol we’re not too fussed about the rest.
But the practice of pairing wine and food has been around for a long time. And when you’re out to impress your friends at a braai or dinner, it’s nice to show you put thought into the pairings.
There are indeed factors that bring wine and food together.
First, wine and food pair well with those that resemble them closely. For instance, the weight and flavour intensity of the dish matches the weight and flavour intensity of the wine.
However, pairings can also be based on the opposites attract theory. As with people, wine and food can harmonize successfully despite huge perceived differences.
At the root of all pairings lies the principle that wine and food share basic tastes…sweet, sour (acidity), and bitter (tannin), which are the building blocks that define a wine’s profile and reveal how – and with what – it will best be served.
This combination of tastes holds the key to food and wine pairings.
The beauty of Pinot is it goes well with just about everything! Its combination of red and white wine qualities gives it incredible flexibility with many different ingredients and food preparations.
Our Pinot’s from cool climate Elgin have light to medium tannin and fresh natural acidity. This allows for various pairing options as the delicate flavours and tannins won’t overpower the food while the acidity cuts through the fattiness in a dish.
BUT THEN if one goes too bold on flavour, the delicacy of the wine is lost.
For difficult pairings, like in a restaurant where each person wants to eat something different, Pinot is the great equaliser, content to accompany fish, chicken, duck, lamb, mild salads, Asian food, mild and creamy cheeses, most pastas, and vegetables…you name it!
So tonight enter your kitchen with confidence knowing that whatever inedible delight you prepare will go swimmingly with an oversize glass of Oak Valley Pinot!
Take care!
Christopher Rawbone-Viljoen
Managing Director, Oak Valley
Food that Pinot loves:
- Just about everything!
- Dishes containing coriander, cumin, cinnamon, or ginger that will pick up on the wine’s inherent spicy flavours.
- Foods that are smoked, grilled or lightly charred, like nice vet lamb tjoppies!
- Many kinds of fish, like tuna and swordfish.
- Vegetables such as cooked greens, squash, and fennel.
- Dishes that incorporate lentils, onion, garlic, brown mushrooms and Dijon mustard.
- Asian food, Indian, Chinese, Japanese, and Korean. Pair with Peking duck, tandoori chicken, or Hoisin and soy-glazed pork roasts.
- Dishes that have sweet-salt-sour flavour combinations will all be great like sweet and sour pork.
- Pancetta, prosciutto, jamón – all charcuterie, and mild, creamy cheeses.
Food that makes Pinot miserable:
- Dishes that are too bold.
- Strong-flavoured cheeses.
- Dishes that are overly rich with copious quantities of cream and butter.
- Strong-flavoured fish such as anchovies, sardines, and mackerel.
- Extreme levels of spicy heat will also overpower this flavourful, but delicate wine
Category: Standard Packshot.
