A California Winery Blog

I know that it is difficult to imagine that summer will be over before we know it.  September and Harvest 2008 are right around the corner.  I usually try to put the end of summer and the end of long days out of my head until it actually comes that time.  But I got thinking about it because I was recently asked to think about ideas for a Pinot Noir wine dinner in October.  My brainstorming left me with a few ideas that got me looking forward to harvest flavors.

I recently came across a recipe in one of my favorite cookbooks, Mario Batali’s Italian Grill, that is totally unique and a really nice pair with light red wines such as Pinot Noir and Sangiovese.  The recipe is a Grilled Polenta Verde (or Green Polenta).  The rustic polenta turns a rich green color when you blend in a puree of parsley, spinach, and olive oil.  This is an extremely versatile dish that can be served as a side or a main course.  

Other flavors that pair well with the berry and floral aromatics characteristic of Pinot Noir are:

Morel or Porcini Mushrooms with Parsley

Root Vegetables such as Butternut Squash, Parsnip, and Beetroot

Green Lentil Soup with Sausage

Butternut Squash Polenta or Butternut Squash Lasagna (pinot noir will cut through the richness)

Pumpkin-based dishes

Small Butterflied Leg of Lamp

Roast Duck Legs

Quail

Grilled Pacific Salmon

Pinot Noir is an extremely versatile food wine primarily because it is light with soft tannins (the texture is pillowy on your tongue).  You don’t have to start planning for your October dinners just yet, but I’m just giving you some ‘food for thought’ (literally).  What is your favorite pinot pairing?

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery