Tag Archives: pinot noir

Thanksgiving Wine Picks from #winePW Bloggers

There’s a lot to think about if you’re hosting Thanksgiving dinner. How long to cook that turkey, what sides will you serve…and how many people are coming exactly? Or if you’re like me, and visiting, the wine you bring will be one of your main contributions. Either way, we are here to help you with your Thanksgiving wine picks!

Each month, Wine Pairing Weekend bloggers share wine pairings based on different themes. We’re a group that thinks a lot about great combinations of food and wine. Earlier this month, we shared some creative Thanksgiving food and wine pairings. Now that we are just one week away, we thought we’d ask #winePW about their Thanksgiving wine picks to give you some ideas. Here’s what they had to say:

Pull that Cork: We at Pull That Cork will be spending Thanksgiving Day with friends, wine friends that is. We will be taking a 2006 Michel Loriot Inspiration de saison Extra Brut Champagne. We love our Champagne. Also, for the Pinot Noir lovers in the group we are contributing a 2008 Acacia Pinot Noir. Yes, we love Pinot Noir too! Our friends are cooking, so we know the food will be delicious.

Happy Thanksgiving from Peter and Nancy!

Pull That Cork Thanksgiving Wine Picks

ENOFYLZ Wine Blog: We always open multiple bottles of wine for Thanksgiving. We always have a sparkling wine because they’re so food friendly and it seems to make the gathering more festival. This year that will be a 2003 Roederer Estate L’Ermitage. Other wines we’ll be serving are 2013 Donkey and Goat Stone Crusher Roussane, an orange wine, and the 2011 Onesta Bechthold Cinsault from a 130 year old vineyard! For dessert it will be Warre’s Otima 10 year Tawny Port.

Vino Travels: I can’t say I’m 100% sure what I’ll be drinking for Thanksgiving this year, but I’ll definitely be opening a Finger Lakes Riesling as I make an annual trip there and always enjoy one with my Thanksgiving meal. For reds I’m torn, but possibly an Amarone or one of my VIno Nobile di Montepulciano or Brunello di Montalcino. I save opening these bottles for special occasions and usually holidays.

Culinary Adventures with Camilla: Our family’s Thanksgiving tradition is adventure. I rarely have turkey on my table and this year is no exception. Since we will be feasting in our new-to-us home, I decided that that theme for this year will be: putting down roots. I’ll be serving soup and salads made with root vegetables along with Donkey & Goat’s Roussanne; DeRose’s Négrette will accompany our Fennel-Leek-Orange Osso Buco with Roasted Turnips with Parmesan and Butter Braised Radishes; and we’ll finish with a duo of Halter Ranch wines to go with a Spiced Parsnip Cake and Bittersweet Cremeux with Buddha’s Hand Crème Anglaise.

Rockin Red Blog: Our Thanksgivings are usual quiet events; my parents will join my husband, myself and our teens for a traditional Southern meal with lots of food and pie! A perennial wine favorite at our Thanksgiving table is Trefethen’s Dry Riesling 2012 Oak Knoll District Napa Valley. It is a crisp well balanced wine that really blends all the flavors and textures of Thanksgiving together beautifully. Additionally we like to include a Pinot Noir as another great pairing with the meal. This year’s Pinot Noir selection is Del Dotto Cinghiale Vineyard 2009 Sonoma Coast. Cheers!

Tasting Pour: Tasting Pour believes Oregon Pinot Noir is the perfect pairing for a traditional Thanksgiving meal. If you like this style of wine, it is the way to go. Join us as we explore our cellar and determine the perfect wine for our table. In the process you may determine the perfect wine to make you truly thankful.

Cooking Chat: We will start with a white or perhaps bubbly as we nibble on appetizers. I’ll pick that wine after I decide what appetizer(s) I’m bringing to the feast. I’ve been focused more on which Pinot Noir to bring for the main course featuring turkey. I’m going to start by opening the 2011 Deux Verres Reserve Pinot Noir from Torii Mor in the Willamette Valley, then perhaps move down the coast to the 2012 Taft Street Russian River Valley Pinot Noir. I recently blogged about 10 Pinot Noir for Thanksgiving options if you’d like some more ideas!

Torii Mor Pinot Noir, a good Thanksgiving wine option

Wine with Soup: Butternut Squash Soup with a Pinot

Wine with Soup: Butternut Squash Soup with Mushrooms paired with a Pinot Noir

Pairing wine with soup can be tricky. I’d say it’s because you’ve got texture issues. Eating liquid broth and then sipping wine can lead to a less than harmonious mouthfeel.

One solution to the mouthfeel dilemma that comes pairing wine with soup is thickening the soup by puréeing it. The wine then has a lighter body than the soup, setting up a nice contrast. I tend to like my vegetable soups puréed anyway, and that’s the direction I went in when I came up with this recipe for Butternut Squash Soup with Sage and Sautéed Mushrooms.

Wine with Soup: Bouchard Aine & Fils Pinot NoirI have found squash soups do pretty well with Pinot Noir. There’s a enough fruitiness in the wine to match nicely with the flavors of the squash. The pinot choice was clinched for this one when I added the sautéed mushrooms to the soup. The earthy elements of Pinot Noir match perfectly with the mushroom flavors.

Soup also tends to suggest a fairly simple wine. So for this soup, I paired it with the 2012 Bouchard  Aîné & Fils Pinot Noir, a great reliable value from France. I turn to this bottle often for simple weekday suppers. It’s a nice choice with this soup, but I’d love to hear what pairings you come up with for soups you make as the weather gets cooler.

Pork and Bok Choy Stir-Fry with a Pinot Noir

pork and bok choy stir-fry pairs well with Pinot NoirWhat to pair with a stir-fry? I made a Pork and Bok Choy Stir-Fry recently, and was looking for a wine pairing in a small midwestern town during a recent visit. So I didn’t have the many choices I’d have at our local wine ship.

Riesling tends to be my go-to wine for stir-fry, and it can work nicely with pork. None of the Rieslings on the shelf appealed to me the other day, however, so I went in a different direction. When I find myself choosing wine in a grocery store or other spot that doesn’t curate their wines nearly as well as our local shop, I rely more on finding a familiar brand. I saw a Pinot Noir from Seaglass, and grabbed it because I’ve enjoyed Seaglass Sauvignon Blanc many times.

My pork and bok choy stir-fry gets some saltiness from soy sauce. Choosing a red with such a stir-fry calls for some acidity to balance the salt content. Pinot fills the bill nicely. The Seaglass Pinot Noir is from Santa Barbara. It’s a light style pinot. Nothing remarkable, but tasty enough and plays nicely with the food. Definitely a satisfactory pairing for a meal cooked on the road.

Do you have a favorite wine pairing for stir-fry? Do tell!

Grilled Swordfish with a Rosé of Pinot Noir

Banshee Rose of Pinot Noir, served with Grilled SwordfishI often go with pinot for substantial fish like swordfish and salmon. I sort of did that this time–served Grilled Swordfish and Garlic Soy Marinade with the 2013 Banshee Rosé of Pinot Noir from Sonoma County.  My tasting tweet on this one simply said “yum!” but I suppose I should attempt to elaborate. This rosé has enough body to stand up to this substantial grilled swordfish, with plenty of good fruit flavor of its own. As you might suspect, it had a nice refreshing quality one appreciates when it’s finally warm enough to get the grill going. I’ve also enjoyed the Banshee Pinot Noir, and have another bottle on hand. But I’m glad I went with the rosé for this first night of grilling, and will save that pinot for a time I have chicken or pork on the grill.

Grilled Swordfish with a side of pasta and baby broccoli

Salmon Served with Mixed Mushroom Sauce and Pinot Noir

salmon topped with mushroom sauce, good with pinot noirSalmon and Pinot Noir is a great pairing, and would seem to be a pretty good match to mention in the first post on this site. But let’s not leave it at the basic pinot and salmon, this is a first post and all. The pairing gets even better when you make a mushroom sauce for pinto. The earthiness of the wine matches the similar characteristics of the mushroom for an awesome pairing!

My recipe for the salmon with mushroom sauce is over here on Cooking Chat. I made this version for a wine club dinner focused on Burgundy. The dish certainly was great with all the red Burgundies, but my favorite was the  2011 La Pousse d’Or Chambolle-Musigny. But you don’t have to stay in Burgundy for a good pinot for this dish, consider an Oregon pinot. I enjoyed this meal another time with the 2011 Soter North Valley Pinot Noir from the Willamette Valley.

North Valley Soter Pinot Noir with Salmon