Pinot Noir and the Perfect Pairing

Everyone knows that the Northwest is blessed with a bounty of fresh fish and shellfish. In a wonderful twist of fate, we are also home to some of the best Pinot Noir in the world, a perfect pairing with seafood. The growers of the Willamette Valley in Oregon have taken advantage of terrain similar to the Burgundy region and perfected the art of transforming this finicky grape into a delicious and complex wine.

That is why TASTE was so honored to be a part of the 22nd Annual International Pinot Noir Celebration in Western Oregon in July. As part of the three-day festival, executive chef, Craig Hetherington, created a five-course vineyard lunch at the Rex Hill Winery, pairing each course with a vineyard favorite. While most of the courses featured one wine, chef Hetherington chose both the Rex Hill 2007 Riesling and 2006 Pinot Noir for his seared halibut with lentils and rhubarb glace. The Riesling was the traditional choice with its gentle sweetness and bracing acidity, but the Pinot Noir was the real stand out, perfectly balancing the tartness of the rhubarb and the earthiness of the lentils. We had a delicious lunch and a wonderful time at the IPNC. We can’t wait until next year.

What do you like to pair with Pinot Noir?

Explore posts in the same categories: Events, From the Staff

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