Pinot Noir is a red wine associated with the Burgundy Region in France. The Pinot Noir grape comes from the French words for ‘pine’ and ‘black’ which refers to the way the grape grows in dark, tightly clustered pinecone-shaped bunches. This variety of grape is difficult to grow, and also is difficult to ferment. The Pinot Noir grape, however, can produce great wines which age very well and that develop more floral flavors as they age. These wines often peak at about 5-8 years after vintage.

Because the Pinot Noir wine grape is so difficult to work with, many of the wines produced tend to be in smaller quantities, which make them relatively expensive. There are some cheaper examples available, however, as progress is being made in growing the grape in the Willamette Valley of Oregon, the Okanogan Valley in British Columbia, in New Zealand and in California.

The Pinot wines are among the most popular in the world today. The Pinot Noir wine has a medium to full bodied flavor to it that does not seem heavy. It is strongly perfumed with a sweet edge—a fruity aroma almost like that of black cherry, raspberry or currant. It is also often commonly described as having a spiciness that suggest cinnamon, sassafras or mint, with a ripe tomato, mushroom or barnyard impression. It is high in alcohol, but not really acidic or tannic. It has an appealing soft, velvety texture, almost silky as it caresses the palate.

Because of its spiciness and velvety impression, Pinot Noir goes well with any dish that features mushrooms as a main element in it and with foods that are simple and rich, such as those found in classic French cooking. It should not, however, be paired with anything too spicy which may mask the delicate flavors of the wine and may accentuate the strong taste of alcohol.

Below is a recipe for Beef Stroganoff that would pair well with Pinot Noir wine. It has the elements of rich, brothy gravy made with sour cream, with the added taste of mushrooms that would complement the full-bodied ‘mushroom-like’ quality of the wine.

Beef Stroganoff

  • 1-1 ½ lb. ½’ thick sirloin steak
  • 2 onions, sliced
  • 1 lb. portabella mushrooms, sliced ¼” thick, stems removed
  • 1 TBSP. butter
  • 1 TBSP. extra virgin olive oil
  • 1 pkg. dry beef bouillon
  • ½ tsp. each: salt, pepper, garlic powder
  • 1 cup sour cream

Cut steak into strips.

Heat oil and butter together over med-high heat in large skillet. Add onions and sauté until golden. Add steak strips and season with salt, pepper and garlic powder. Brown steak strips on each side. Add mushrooms and stir in beef bouillon. Cook for about 3-4 minutes until mushrooms are soft. Stir in sour cream. Heat through until it just simmers.

Serve over hot rice or buttered noodles, with fresh bread for dipping in the sauce, and complement with Pinot Noir.