Episode 3. Pinot Noir Food Pairing

Pinot Noir is a thin skinned grape which thrives in cool climate to produce a light to medium bodied wine low in tannins, and high in acidity. On the palate Pinot Noir will typically show red berries (strawberry, cranberry, plum, cherry), beet root, mushroom, and earth. If matured in French Oak the wine will show smoke, cedar, and baking spices.

In this food pairing, I want the cherry, beet root, mushroom, earth and cedar, hickory smokiness of the wine to shine. So I have incorporated a cherry glaze, shiitake mushroom, smoked ham, and black truffle oil to elevate these flavors in the wine.

Bacon wrapped Pork Tenderloin, Garlic Thyme Goat Cheese, Cherry Glazed Beet Root Onion Smoked Ham, Grilled All Spice Shitake Mushrooms, on Beet Root Truffle Oil Puree, and Black Pepper Truffle Pasta