Epoisses de Bourgogne
The washed-rind cow's-milk cheese's pungent cream needs a wine with grip and acidity to balance it.
Our editors write the food pairings for every bottle we review. Grouped by kind of food, the Pinot Noir pairings come out like this, most frequent first. Each card names the bottle, so you can read the full tasting note before you cook.
237 Pinot Noir pairings
Pinot Noir with cheese
Aged Asiago d'Allevo
Mature alpine cheese meets the wine's fine spice and earthy register.
Aged Comte
Toasted-nut savour meets the cheese's crystals.
Aged Comte cheese
Daumas Gassac's cedar and fine grain meet the cheese's nuttiness.
Aged Gouda
Iron-mineral structure holds its own against a firm, salty cheese.
Aged hard cheese
A long finish and firm tannin need a cheese with equal intensity.
160 Pinot Noir pairings
Pinot Noir with duck and goose
Duck a l'orange
Blood-orange and cherry notes meet the duck and its citrus glaze.
Duck breast
Silky red fruit and spice meet the duck.
Duck breast with cherry jus
Sour-cherry notes in the wine echo a cherry reduction directly.
Duck breast with cherry reduction
Red fruit register echoes the cherry while balanced acidity cuts the fat.
Duck breast with juniper
The wine's spice and fine tannin meet the duck's gamey flavour while red-fruit register echoes the spice.
Foie gras with brioche
Honey and brioche aromatics mirror the toast; graphite minerality cuts through the rich liver.
156 Pinot Noir pairings
Pinot Noir with game
Roast grouse
Strongly flavoured game meat meets the wine's wild-spice depth and firm frame.
Roast venison with cassis jus
Game meat and a blackcurrant reduction echo a grand-cru Pinot's wild fruit and firm tannin.
Game
Producer-recommended game pairing; wild-berry register meets venison directly.
Pigeon with juniper
The wine's structured dark-fruit core sits well against game birds with resinous spice.
Roast partridge with mushroom sauce
Ponkler's concentrated red fruit and earthy minerality flatter game bird; structured tannins frame the sauce.
Roast venison saddle
Firm tannin and cool red-fruit concentration are built for game.
154 Pinot Noir pairings
Pinot Noir with charcuterie and cured meats
Pate en croute
Spicy depth and structure frame a rich game pate.
Pate en croute lyonnais
The pastry-wrapped terrine's fat and pistachio echo a structured Pinot's red fruit and gentle tannin.
Charcuterie
Delicate spice frames cured meats.
Iberian ham
The wine's red-berry register and creamy texture echo the salty-sweet richness of Bellota-aged Iberian ham.
Charcuterie board
High acidity resets the palate between slices of cured meat.
Charcuterie boards with presunto
Red-fruit register and saline lift partner cured pork; fine bead refreshes between bites.
151 Pinot Noir pairings
Pinot Noir with fish
Turbot
Honed minerality and concentration frame fine white fish.
Seared salmon
Cherry fruit and acidity balance the oily fish.
Wild salmon tartare
Blood orange and rose petal lift the raw salmon's fat; high acidity refreshes between bites.
Cod with walnut and Comte crust
Saline mineral length frames the cod; toasted brioche meets the walnut crust.
Grilled salmon with citrus
Saline minerality and red-berry lift partner oily fish and citrus glazes equally well.
Roast turbot
The wine has enough texture and length for a meaty white fish.
144 Pinot Noir pairings
Pinot Noir with chicken and white meat
Truffle and poultry en vessie
The wine's truffle and spice register matches a classic Burgundian truffled chicken.
Truffled poularde
The wine's rare perfume and depth meet a truffled chicken's earthy richness.
Coq au vin
The wine's depth and savoury length echo the Burgundian reduction.
Roast chicken with morels
Toast and pine-nut notes echo the roast while acidity lifts the cream sauce.
Roast chicken with truffle
Toasted brioche and almond echo truffle.
Roast guinea fowl
Slate and stone fruit frame roasted poultry.
133 Pinot Noir pairings
Pinot Noir with mushrooms and truffle
Aged Asiago Stravecchio with truffle honey
Mature alpine cheese with truffle finds a peer in the wine's earthy depth and structured palate.
Aged Trentino Grana with truffle
Mature alpine cheese with truffle meets the wine's minerality and licorice depth.
Mushroom risotto
Earthy slate and red fruit play against parmesan and fungal umami.
Mushroom risotto with truffle
Earthy, floral aromatics find a natural match in truffle and mushroom.
Risotto al tartufo bianco
Eight years on lees give the wine the autolytic creaminess to carry white truffle's musky aromatics over Carnaroli rice.
Risotto al tartufo bianco d'Alba
Seven years on lees deliver the autolytic creaminess to carry white truffle's musky aromatics over Carnaroli rice; classic Lombard pairing.
125 Pinot Noir pairings
Pinot Noir with oysters and shellfish
Langoustines
Racy chalk and citrus precision flatter sweet shellfish.
Grilled langoustines
Chalk and depth meet sweet shellfish.
Lobster bisque
Creamy mid-palate matches shellfish-cream soup.
Lobster cooked at low temperature
The oxidative oak-fermented base reads as toasted almond against sweet shellfish meat; high acidity scrubs the butter.
Lobster Thermidor
Patisserie cream and lemon curd pair with the brandy butter sauce; high acidity scrubs the shellfish richness.
Lobster with butter
Four years and more on the lees give the weight for rich shellfish.
116 Pinot Noir pairings
Pinot Noir with beef and red meat
Boeuf bourguignon
Slow-braised beef in Pinot reduction matches the wine's structure and savoury depth.
Bordeaux-style beef ribeye
The Cabernet structure pairs with the marbled beef.
Red meat main courses
Producer-recommended red-meat pairing; the cuvee's structure handles roasts.
Sauerbraten
Marinated raisin-and-vinegar pot-roast meets a peer in dense Pinot Noir.
Beef Wellington
A rich, pastry-wrapped beef dish matches this wine's concentration.
Braised beef with a concentrated reduction
The tannin meets the gelatine in the sauce and the fruit answers the reduction.
63 Pinot Noir pairings
Pinot Noir with desserts and sweets
Strawberry tart
Wild-strawberry notes echo the dessert fruit.
Almond and orange tart
Mediterranean almond cake echoes the wine's faint nuttiness and the orange-zest finish; acidity balances the sweet pastry.
Dark chocolate torte
Chocolate notes in the wine echo a chocolate-based dessert without clashing.
Gougeres and salted almonds
The estate positions this as an aperitif wine and salty nibbles suit the 5 gram dosage.
Strawberries and cream
Wild strawberry aromatics mirror the fruit; the wine's extra-brut dryness keeps the dessert pairing from cloying.
Strawberries with cream
The red-fruit core and creamy texture mirror the dish rather than fight it.
58 Pinot Noir pairings
Pinot Noir with pork
Pork loin with cherry sauce
Producer recommends meats; red-berry register echoes cherry sauce and balances pork fat.
Roast pork belly
Honey and sweet spice meet crackling; acidity handles the fat.
Porchetta
A Tinwood suggestion, the bubbles cutting roast pork fat.
Roast pork
Named by the estate. Quality pork, beef or not-too-intense game.
Roast pork loin
Spice and silky tannin meet roast pork.
Roast pork loin with apples
Lean pork and apple pick up the wine's raspberry and red-plum palate.
56 Pinot Noir pairings
Pinot Noir with lamb
Saddle of lamb with herbs
Graphite and garrigue echo herb-roasted lamb.
Slow-roasted lamb shoulder
Full body and firm tannin match the richness and slight gaminess of lamb.
Roast lamb shoulder
Mineral grip and dark fruit play against the herb-roasted lamb.
Goat cheese
Citrus and chalk balance fresh cheese.
Lamb shoulder with herbs
Mineral grip and red fruit play against the herb-roasted lamb.
Roast lamb rack
Firm tannin and full body match the richness of roast lamb.
54 Pinot Noir pairings
Pinot Noir with pasta, pizza and grains
Pasta with rich sauces
Producer-recommended pasta pairing.
Risotto al radicchio
Bitter radicchio finds a foil in the wine's red cherry and forest floor depth; Pinot weight matches Carnaroli rice.
Casoncelli alla bresciana
Beef-and-breadcrumb stuffed pasta from Brescia finds a foil in the wine's creamy mousse and high acidity; an in-region pairing.
Wood-fired pizza
Tillingham serves pizza in its own bar; the wine's acidity and fine bead cut through cheese and char.
Parmigiano Reggiano shortbread
Named by the house. Salty, nutty biscuit against low-dosage freshness.
Flammkuchen
The wine's fizz and acidity cut through the cream and bacon topping of the regional dish.
47 Pinot Noir pairings
Pinot Noir with aperitifs and small plates
Aperitif
The estate lists the aperitif first.
Canapes and gougeres
Ridgeview positions Bloomsbury as an aperitif wine; salty pastry meets its citrus lift.
Catalan tapas array
Crisp Pinot Noir Cava is built for a serious tapas spread.
Aperitif before dinner
Bone-dry Sekt cleanses the palate before food.
Aperitif on its own
Bjana positions the Brut as an opening wine; the cut of the acidity works without food.
Brescian aperitivo platter
Salame Brescia and Bagòss cheese meet the wine's creamy mousse and high acidity; an in-region aperitivo pairing.
28 Pinot Noir pairings
Pinot Noir with vegetables and salads
Oeuf mayonnaise
Saline lift refreshes the creamy egg.
Chickpea hummus
Acidity and bubbles cut the tahini richness.
Salmorejo with serrano
Cold Andalusian tomato cream with cured ham finds a partner in the wine's saline-fruit register.
Salmorejo
Cold Andalusian tomato cream finds a partner in the wine's saline-fruit register.
Summer salad
The wine's freshness pairs with lighter fare.
Roast beetroot salad
Earthy sweetness in the beetroot meets the wine's red berry core.
21 Pinot Noir pairings
Pinot Noir with spicy and Asian dishes
Sashimi
Nothing in the wine is sweet enough to fight raw fish.
Ceviche, sashimi and nigiri
The dry finish and citrus lift keep raw fish clean on the palate.
Sushi
Bright citrus suits raw fish and rice.
Sushi nigiri
Low alcohol and a chalky finish keep the focus on delicate raw fish; saline minerality echoes the rice vinegar.
Sashimi platter
Raw fish and lean Pas Dosé share marine register.
Thai green curry
Aromatic skin-contact field-blend for lemongrass and chilli.
Taste it with the food in Franciacorta
Food and wine tastings you can book in Franciacorta, the region with the most Pinot Noir bottles on our pages that sells them.
From Bergamo: Winery Tour in Franciacorta with Lunch
Savor a traditional lunch in a restaurant, visit an iconic Franciacorta winery to try some famous sparkling wines, and take scenic tour of Franciacorta and Lake Iseo o...
Wine Tour and Tasting of Lugana Wines near Sirmione
This experience offers an authentic introduction to the wines of Lake Garda in a welcoming, family-run winery. Unlike larger commercial wineries, guests enjoy a more p...
Tasting with winery visit in the heart of Franciacorta
Live an authentic experience in the heart of Franciacorta, in a family-run winery where tradition, passion and attention to detail meet. During the visit you will di...
Wine tastings and winery visits in Franciacorta (10) · Cooking classes in Franciacorta (9) · Food tours in Franciacorta (5) · Wine tours and day trips in Franciacorta (8) · All wine and food experiences
Where the bottles come from
Pinot Noir pairings by region
- Franciacorta (83 bottles), Franciacorta food pairing
- Burgundy (78 bottles), Burgundy food pairing
- Champagne (64 bottles), Champagne food pairing
- Baden (61 bottles), Baden food pairing
- Sussex (57 bottles), Sussex food pairing
- Rheinhessen (30 bottles), Rheinhessen food pairing
- Alto Adige (25 bottles), Alto Adige food pairing
- Valais (22 bottles), Valais food pairing
- Franken (21 bottles), Franken food pairing
- Pfalz (20 bottles), Pfalz food pairing
- Penedes (17 bottles), Penedes food pairing
- Alsace (16 bottles), Alsace food pairing
- Rheingau (14 bottles), Rheingau food pairing
- Loire Valley (13 bottles), Loire Valley food pairing
- Brda (11 bottles), Brda food pairing
- Jura (10 bottles), Jura food pairing
- Eger (6 bottles), Eger food pairing
- Languedoc (6 bottles), Languedoc food pairing
- Burgenland (5 bottles), Burgenland food pairing
- Friuli-Venezia Giulia (2 bottles), Friuli-Venezia Giulia food pairing
- Veneto (2 bottles), Veneto food pairing
- Beaujolais (1 bottle), Beaujolais food pairing
- Istria (1 bottle), Istria food pairing
- Mosel (1 bottle), Mosel food pairing
- Provence (1 bottle), Provence food pairing
- Sicily (1 bottle), Sicily food pairing
- Tuscany (1 bottle), Tuscany food pairing
- Umbria (1 bottle), Umbria food pairing
- Vinho Verde (1 bottle), Vinho Verde food pairing
Pinot Noir food pairing, FAQ
What food goes with Pinot Noir?
Across the 571 Pinot Noir bottles on Cork & Curve, the dishes our editors pair most often are cheese, duck and game. For example, our page for Chambertin Grand Cru from Burgundy suggests "Epoisses de Bourgogne": The washed-rind cow's-milk cheese's pungent cream needs a wine with grip and acidity to balance it.
What cheese goes with Pinot Noir?
Cheeses our editors pair with Pinot Noir bottles include Epoisses de Bourgogne, Aged Asiago d'Allevo and Aged Comte.
What meat goes with Pinot Noir?
Duck and goose is the pairing that comes up most among meats for Pinot Noir: Duck a l'orange, Duck breast and Duck breast with cherry jus are among the dishes on our Pinot Noir bottle pages.