One of the main characteristics of Pinot Noir is its great versatility and delicacy when creating food pairings. But everything will depend on its style: how moderate its tannins are or what level of acidity it has, are relevant factors when choosing a dish to harmonize it. Here we tell you how to achieve a successful match.

Pinot noir is a wine variety that does not go unnoticed. First, it stands out for its somewhat translucent color, much lighter than a common red wine but darker than a rosé. Then in the palate, it stands out for its light tannins, its fruit flavour of strawberries, raspberries, cherries and flowers such as violets. In addition, by the way, to its bright acidity, elegance and smooth finish. They are delicate wines that, when stored in oak, also deliver the aromas provided by the barrels, such as vanilla or smoke. While when it is aged in barrels, these develop complex notes of mushrooms and earth.

Let’s go by part. When it comes to very juicy, young and unoaked pinot noir, there are certain preparations like terrines, pâtés, charcuterie and grilled green vegetables such as asparagus (typical accompaniments for Burgundy pinot), which do not fail. The acidity will help cut the fat and cleaning the palate, to continue enjoying bite after bite while the green notes will complement the herbal aromas that this wine offers.

But when it comes to styles that do use oak barrels for aging, pinot noir gets a bit more complex. White meats such as chicken, seafood and even lamb or fatty cuts such as sweetbreads, pasta with mushroom sauces and young cheeses are some choices that will allow you to go on the safe side, for example, with wines such as Marqués de Casa Concha Pinot Noir or Amelia Pinot Noir. Coming from a cooler climate such as the Limarí Valley, both wines stand out for their tension, mineral character and special delicacy, perfect to accompany these dishes with great elegance and freshness.

While for pinot noirs that are sweeter, more tannic, earthy and alcoholic due to warmer climates such as the Bío Bío Valley, dishes with a spiced touch such as duck meat, pulled pork, quail, venison or fishes with strong flavours such as salmon or tuna are very good companions. Even more so if the sweetness of the mixture is accentuated with ingredients such as figs and plums; if herbs such as thyme are included; cheeses like Brie; or casseroles andslow-cooked dishes like Beef Bourguignon. You can try Marqués de Casa Concha Limited Edition Pinot Noir, which comes precisely from that area in southern Chile and offers more present tannins.

For vegetarians, products with earthy notes such as lentils, roasted beets, sautéed spinach, rice with mushrooms and truffles can be excellent options. Are you ready? A wine to start experimenting with could be Casillero del Diablo Pinot Noir.