Food and Wine Pair of the Week

Pinot Noir Paired and Mushroom Crostini, Why This Is So Good:

Wine made from Pinot Noir is light-bodied with juicy red fruit flavors, a distinctive earthy quality, tart acidity, and velvety tannins. When I think Pinot Noir, I visualize a bunch of bright red cherries next to a few mushrooms fresh from the ground.   I also visualize a snack, because Pinot Noir works with a wide variety of foods. However, a great match is not just one that works, but one that excites.  It's a passionate romance where the lovers bring out the best in one another.  So Pinot Noir, let me introduce you to my Mushroom Crostini. 

Crostini are simply toasted or grilled slices of good quality bread. Sometimes you drizzle them with herbs and garlic, sometimes you don't.  You can make them yourself or buy them, ready-made, in fancy food stores.  Top them with anything, but sliced mushrooms, shallots, and a few herbs sauteed in butter and olive oil is the way to go with a Pinot.  The wine's flavors enhance the mushrooms, and it's light body allows the simplicity of the dish to shine.  Meanwhile, the crostini, with it's meaty, buttery quality, compliment the tart and velvety texture of the Pinot Noir beautifully. It's a match made in heaven. Give it a try with a bottle from Oregon or a French red Burgundy, which is always made with Pinot Noir.

Comments

[Daniel]

Hooray for Pinot Noir. Last night we had a Pinot Noir Rose from Burgundy, and we had it with Macaroni and cheese, using sharp cheddar. For an easy dinner with friends.