In social psychology class we learn that people tend to like things (and people) that compliment them, because of course everyone thinks they’re great and loves to have that confirmed.  I’ve noticed this principle holds up in the food and wine context, too—wines and flavors that flatter the foods we already like become our new favorites.

This is the case with pinot noir for me.  The grape does amazing things for so many of my favorite foods… salmon, mushrooms, bacon, truffles, caramelized onions, anything with a smoky flavor that won’t poison me, wild game—these are all incomparably enhanced by the silky, smoky, earthy, and (if you’re lucky) funky character of pinot noir.  Some might say adding anything to these divinely delicious foods is gilding the lily—but I am a hedonist, not a purist, and I say bring it on.

In my totally biased opinion, though, there are mighty few foods that pinot noir can’t enhance.  The grape’s tannins and texture are light enough that you can enjoy it with fish and white meats.  The complex earthy aromas round out more straightforward foods that otherwise might be, for lack of a better word, kinda boring.  The acidity keeps it bright enough to cut through richness without overwhelming the flavors or mouthfeel of whatever you’re eating.  Plus, the bubbly versions are fantastic even with tough wine pairings like soft-scrambled eggs, caviar, and the much-maligned asparagus.  If you can find me a cabernet sauvignon (or any other varietal) that does all of this, I will happily reconsider my pick for best red grape ever.

Until then, I will continue to stock my cellar with the wines that make my most beloved foods feel good… because clearly that wine is brilliant.

A recent recipes was for Portobello Mushroom Burgers paired with a Russian River Valley Pinot Noir.  Sounds great considering I’m on a diet and this has to be less fattening than the real thing.  To boot, I like mushrooms so it doesn’t seem like I can go wrong.

Some good producers of Russian River Valley Pinot Noirs or at least my favorites are:

• Merry Edwards
• Dutton Goldfield Winery
• Rodney Strong
• DeLoach Vineyards
• L a Crema

Portobello Mushroom Burgers — Russian River Valley Pinot Noir
By Cindy Lee, Chronicle Staff Writer

INGREDIENTS:

The onions:

• 1/4 cup white vinegar
• 1/2 teaspoon kosher salt
• 1/2 small red onion, thinly sliced

The mushrooms:

• 4 portobello mushroom caps, stems removed and gills scooped out
• 1/4 cup balsamic vinegar
• 2 tablespoons extra virgin olive oil + more for grilling
• 1 1/2 tablespoons soy sauce
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• Freshly ground black pepper to taste
• 4 brioche hamburger buns
• 8 leaves butter lettuce
• 1/2 cup crumbled feta cheese

INSTRUCTIONS: For the onions: In a medium bowl, mix vinegar and salt in 1 cup of cold water. Soak the onions in vinegar mixture for about 1 hour. Rinse thoroughly.

For the mushrooms: Place mushrooms smooth side up in a shallow dish. In a small bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, soy sauce, basil, oregano, garlic and black pepper. Pour over mushrooms and let stand at room temperature for 15 minutes, turning them over 2-3 times.

Preheat grill to medium-high heat. Brush grate with oil. Remove mushrooms from marinade and place on grill, reserving marinade for basting. At the same time, brush a bit of olive oil on the buns and toast alongside the mushrooms. Grill mushrooms 5-8 minutes each side, or until tender, brushing frequently with marinade.

Place a mushroom on the bun. Evenly divide the lettuce and feta cheese and build your burgers.

Serves 4

The calories and other nutrients absorbed from marinades vary and are difficult to estimate. Variables include the type of food, marinating time and amount of surface area. Therefore, this recipe contains no analysis. – of course the one I really like there is no nutritional info!

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Other recipes for Portobello Mushroom Burgers

• Emeril’s Portobello Mushroom – Blue Cheese Burgers
• Cheese Stuffed Portobello Burgers
• Portobello Burgers