The pleasures of
Pinot Noir

Like a temperamental diva, Pinot Noir has a reputation for being difficult, but when made well, it delivers an incredible performance. It’s famously food-friendly, with delicate aromas of fresh cherries and violets, bright fruit flavors with hints of earthy spice, mouth-watering acidity and moderate tannins. Sommeliers love Pinot Noir because it’s so versatile and complements so many types of foods.

When pairing Pinot Noir, it’s important to
keep a few things in mind:

  • Pinot Noir is a rule-breaker! Throw out the notion you can’t drink red wine with white meat or fish. Because Pinot Noir is lighter in weight and body than other reds, it won’t overwhelm the lighter flavors of poultry or certain seafood.
  • Pinot Noir’s delicate aromas, light, fruity flavors, and subtle tannins can be easily overpowered by rich, fatty, aggressively spiced cuisine, so avoid foods like in-your-face BBQ or heavily sauced pastas.
  • Pinot Noir is the prized grape of Burgundy, France. Look to classic French cuisine for inspiration when cooking—think Boeuf Bourguignon, Coq au Vin or lentil stew!
  • To really make your palate sing, mirror the flavors of Pinot Noir when creating a sauce. Cherry reductions or raspberry sauces beautifully marry the wine, making for a perfect harmony of flavors.

Jargon’s generous fruit flavors and balanced acidity make it your perfect go-to wine, whether you’re whipping up a fancy feast or simply hanging out with friends and family. To help you get started, we’ve put together this easy wine & food pairing chart.

seared ahi tuna, cedar plank-grilled salmon grilled rack of lamb with thyme
herb-roasted chicken, roast duck with cherry reduction, coq au vin, turkey seared tenderloin of pork, lavender-rubbed porchetta
classic beef bourguignon, grilled veal chops, filet mignon with mushrooms mushroom risotto, hearty French lentil stew
mild, creamy cheeses like brie, camembert, herbed goat’s cheese