Food and wine pairings are an adventure for the palate. When the combination is right, it can bring out the best flavors with every bite and sip. Adam Richard Seger encourages people to drink as they eat, to enjoy all the tastes and sensations with every sip. The culinary expert and master sommelier shares the three foods one can pair with the popular Pinot Noir.
The rich, gingery, and aromatic flavors from the well-loved Asian dish matches well with the earthy and fruity flavor of Pinot Noir. The wine’s aromatic scents and tastes also bring out the savory flavor of the duck. Of course, a glass of this red wine also works well with Peking duck pancakes. The vegetables and other sauces match well with the acidity of the wine. Serving this pairing will make any mealtime memorable.
Salmon, tuna, or trout
A glass of Pinot Noir will match the full and fatty flavors of salmon, tuna, and trout. While white varietals are the best match for delicate flavors like seafood and shellfish, red wines bring out the fresh and smoky flavor of fish. Even with simple preparations like grilling, baking, or pan-frying, pairing these fishes with wine will balance out the flavors. Adam Richard Seger says that when pairing food and wine, it’s essential to match the flavor with the body to create a sauce in the mouth.
The sweet, peppery, and smoky flavor of barbecued pork matches a glass of medium-bodied Pinot Noir. As one of the food-friendly and versatile types of wine, pairing this with the all-time favorite will create a burst of flavor in the mouth. The acidity of the wine works well with the mixture of flavors, releasing a wonderful treat for the palate.
Passionate about food and wine, Adam Richard Seger has spent a lifetime in hospitality, flavor, and teaching. He is alumnus of Cornell Hotel School, Michelin-Starred restaurants Chez Julien in Strasbourg, TRU in Chicago and The French Laundry in Napa Valley. Visit this blog for similar readings.