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by 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.
