I’m not a big mushroom fan, but mushroom risotto with aged Pinot Noir is perfect.
I’d go for bluefin tuna, medium fatty cut “Chutoro” from the back loin, preferably a portion close to the bloodline.
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I’m in the fish camp here. Barbecued rainbow trout (without and wood smoking) sounds pretty good to me. Not that other things don’t also work well, but right now I feel like fish.
Also with young pinot noir.
Fish can work. We’re pescetarian and certainly eat a lot of fish with various wines. But I wouldn’t put it in a top tier match with pinot noir, especially fine Burgundy.
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I completely agree.
Double cut pork chop, reverse-seared on the grill. Season with SPG. Duck is great, but don’t know that I’d use a berry sauce if it’s an old pinot, personally.
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Yes, sweetness in the dish tends to not work with older reds.
Not for me. I loathe red wine with fish, as I always get an unpleasant metallic taste reaction.
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Did a burgundy dinner just a couple weeks ago with sushi, sashimi (tuna and salmon) and a last dish of black cod. I’d say it was pretty awesome… the oldest wine was 2008
@btyson can agree or disagree!
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I said a black fruit with virtually no sweetness. I’ve done this with a sour cherry drizzle and it complemented the wine, did not clash.
Indeed. I can vouch for this pairing. I was served a duck breast with berry reduction paired with a 20+ year old GC red burgundy by @Gary_Schulte and it was a fine pairing indeed.
I’ll throw another one at you. Try Sam Choy’s stuffed porkchop recipe … https://www.foodnetwork.com/recipes/shiitake-macadamia-nut-stuffed-pork-chops-recipe-2102652 . This is an absolute stunning recipe if you dare. The acidity and savoriness in the aged Calera will make it pair well. Enjoy and do share pics with whatever you decide.
While not super helpful regarding the original question of the thread, I had a young Oregon Pinot tonight with a cheeseburger and sweet potato fries. I thought they went really well together.
I actually think the Pinot tasted better with the burger and fries. The only problem is that the burger goes down so quickly. I’m still picking at the fries to go with the Pinot.
The bottle was a 2019 Rose & Arrow Amity Hills acquired from Last Bottle.
Chicken cocotte. Sometimes we do turkey breast that way but prefer a whole chicken.
I always felt the aged Bordeaux or Cabernet was a better match with duck. With younger Pinots, I prefer steak. With older Pinot, a mushroom dish works great, as does salmon. We’re having salmon tonight with a 2010 Patty Green Balcombe 1B. We’ll see how it turns out.
Truffle pizza (with white sauce)
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Was responding to Gary’s post, not yours 
The berry sauce I make has duck fat, butter, and some balsamic vinegar. It’s not a sweet bomb. I believe that I originally lifted the recipe from the California Wine Club.
Success!
Lots of duck suggestions, but I really didn’t feel like hunting down duck and cooking it up after work on a Friday night. So duck is out, as is the ambitious stuffed pork from @Gary_Schulte, delicious though it may seem.
I was inspired by @Jim_Cowan ‘s mention of soufflé- it sounded fantastic. I was looking up recipes but realized I don’t have a soufflé dish. So, I adapted and made a soufflé-ish Dutch baby- with mushrooms of course given all the mushroom suggestions. And, inspired by a mention of sweet potato from @Dave_H, I roasted up some delicata squash for the side, which has a similar starchy subtle sweetness. The food and wine went together magnificently.
Thanks for all the inspiration everyone!!
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If it’s Scherrer,everything tastes good with it. Just minimze spices