Pinot Noir food pairing
by: Clare Anderson on
Pinot Noir is one of the most versatile wines there is! (And one of my favourites) It is only recently that we've seen it become prominent on restaurant wine lists. Anderson Hills Pinot Noirs have been hand picked and kept in barrels for over twelve months, producing a delicate balance of fruit and tannins with a long finish and really can be drunk with anything!!
Pate and cheese to herb crusted lamb! Duck, chicken, fish, beef, turkey, lamb and ham. Wonderful with mushrooms stuffed with goats cheese and delicious with any dish including figs and cherries, roasted heirloom vegetables, especially beetroot. Pinot is even good with the a good old sausage and bread (with homemade sauce!)
Pinots can be enjoyed young or aged, cool or room temperature, inside or outside, on a train, on a boat, in a tree or on a horse (drinking responsibly, of course!)