Last week, a few
Touring & Tasting staffers tasted some lovely Pinot Noirs from the West Coast, including the
Pessagno Santa Lucia Highlands Pinot Noir and
Somerston Santa Lucia Highlands Pinot. It was a great way to compare the effects of terroir on the varietal and an excuse to break in my new smoker and make smoked salmon and smoked whitefish spread!
Salmon is a natural pairing with Pinot, so are creamy things like the spread or pasta with cream sauce, also mushrooms--which often complement a mushroom note in Pinot Noir. I also made a mushroom pâté with just a touch of sour cream, but mostly the full flavor of mushroom, thyme, onion and a hint of garlic.
What do you pair with Pinot?
