Why Does Pinot Noir Pair Well with Charcuterie?

By American Wine Appassionata August 12, 2016

Why Does Pinot Noir Pair Well with Charcuterie?

Pinot Noir is widely considered one of the most food-friendly wines. It is especially complimentary when it comes to smoked meats, whose strong flavors can be tough for a wine to stand up against. When it comes to smoked meats, there are a lot of rich flavors on the table, which can range from a dry char to a bacon-laden flavor, to even sweeter, subtly fruity notes. The key to pairing them is balance. Where many delicate and citrusy flavored white wines fall flat against these characteristics, and where a Cabernet’s muscly tannins can overpower a dish’s enjoyable smoked flavors, the tannins of a Pinot Noir are mellower, and more tea-like, and their dark berry notes highlight the subtle flavors that make smoked meats so enjoyable. A more mature Pinot Noir with slight earthiness is a great pair for smoked duck or pheasant, while a lighter bodied Pinot is great for barbecued chicken.



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