Tommy’s Wine Journal

This is purely an opinionated statement but one I feel I’m entitled to express considering I work in a wine cellar that is located in a fine foods grocery market. I get asked on a daily basis about which wines pair with which foods and I find myself suggesting Pinot Noir more than any other varietal.

Now, Pinot Noir much like Riesling (also a very versatile food varietal) has a very extensive range of styles. It can be light and fruity or deep and complex. It can be big and rich or delicate and nuanced. A sommelier can use his knowledge of the different Pinot growing regions and the winemaking style of well known vintners to determine which bottle will carry the perfect weight, acidity, and fruit balance to pair correctly with the food.

One thing Pinot Noir has in spades when produced correctly is great acidity, which is the primary reason I think it pairs well with foods. It also is relatively light in tannin and will let the consumer still enjoy the flavor profile of the food, while complimenting it on the palate.

I really love a great bottle of Cabernet Sauvignon and think it’s the most exalting of grape varieties, but when I’m not in the mood for a big cowboy steak, Pinot Noir in most cases takes center stage.