Favorite food pairing with Oregon Pinot Noir?

WINE TALK
41

We had grilled, local, king salmon with a California Pinot and a Champagne just last night. I was surprised at how much I preferred the Champagne / Salmon combo.

42

My favorite dishes with Oregon Pinot Noir are Beef Bourgogne and Coq au Vin. I tend toward the Julia Child versions.

43

Where have you been, Mike? California pinot is vodka blueberry rocket fuel, suitable only to served over ice as a cocktail to your plasticky neighbors, or maybe paired with Kansas City BBQ.

strawman

44

Chris, I know. I fear my Paleolithic palate will never pass muster with this sophisticated audience! [wink.gif]

Maybe the dreck I drink will pair with grilled Spam? Fritos and onion dip? Boiled roadkill possum? neener

45

Oh, you two… [cheers.gif]

46

Lamb meatballs
Époisses de Bourgogne
Mushroom Risotto
Oven-roasted carrots

47

Ofcourse not. You need to check for the IPOB seal-of-approval first. If that’s missing…just ignore the swizzle stick and high ball glasses. Throw in a couple more ice cubes, hand your car keys to a friend, sip and mingle. If you’re not too snockered, the OR Pinot will be served a little later with the meal. [cheers.gif]

RT

48

Richard, your “AWFEer than thou” rep remains impeccable! [thumbs-up.gif]

49

This whole persecution complex about California Pinot is a bit tired, IMO.

A couple of quick points.

  1. The OP asked about Oregon Pinot, specifically.

  2. In my experience there are definite flavor profile differences- where a lighter California pinot does not equal a lighter oregon pinot and would not pair the same. For me there is typically a preferable balance of fruit, earth, and acid in the better Oregon wines.

  3. Just as you are certainly entitled to your unabashed idolatry and grandstanding for California Pinot, others are certainly allowed to have a bias for Oregon or even just against CA pinot.

50

And I could have sworn I just asked a simple question! Must be my “persecution complex”?

Have you ever tried grilled spam?

51

Vouvray demi-sec with the spam, Champagne with the fritos (lose the onion dip).
No idea about the boiled possum, ipecac maybe?

52

Must be your “Paleolithic palate”. I prefer fried spam, or spam musubi.

53

With the Vouvray demi-sec, or a semi-sweet Oregon Chenin?

54

Surely there must be some unusually ripe, slightly sweet 14.5%+ abv Chenin made somewhere in California? Not that dry riper Savennieres floats my boat.

Plenty of excellent whites from OR with Chardonnay rising fast in overall quality (despite the years of Pinot Gris hype)…not to mention Salmon friendliness. Don’t think there’s much Chenin.

RT

55

It goes best with Gruner. Either Scott or Veltliner.

56

Once you go Gruner you never go back.

57

Since the thread is drifting a bit anyways, I had my best-ever Oregon chardonnay experience recently. The 2012 Brittan Vineyards Chardonnay Willamette Valley. It was recommended strongly by WBer Rick Allen, and I took the plunge.

It would certainly be a good match for salmon. Definitely in the higher acid, less oaked style, quite energetic, and good value at $36. Quite a beautiful, understated bottle and label.

Here’s a nice little background about the producer if anyone cares. I didn’t realize this was a long-time Napa winemaker at wineries like Stags Leap and Far Niente.

58

The 00 Beaux Freres was an excellent pairing with the king tonite. Also had a 2010 Brickhouse chard open. Which is excellent but the pinot went better with the salmon.

I would rate the the 00 BF at 91 pts. Its not heavy on the fruit but has depth on the forest floor. Opened a 99 BF afterwards and has more fruit. The elegance of the 99 matches the vintage, same for the depth with the 00 vintage. Not sure how BF achieved 14.4% in 00, the wine certainly didn’t show it.