Pinot Noir is one of my favorite wines. It is what we used to call Burgundy, the region that is famous in France for this lovely wine, but the grape is pinot noir. It can be rich and earthy, with fruit and spice notes that can be quite complex.
Harry Hall, the somm at the Beau Rivage Resort and Casino, suggests serving this wonderful wine with an oven roasted veal chop. The wine he choose was loaded with blackberry, cloves, cedar, blueberry and spice notes. The wine is complex, but goes well with the pink meat of the not overcooked veal, and, as big as the wine is, it doesn’t overpower the veal.
When well paired, wine and food both become much more than they are alone. This pairing would work just as well with a roasted rack of pork, a cut of meat much more affordable, and available that the veal.
Suggested Menu and Wine Pairing
Seared Oven Roasted Veal Chop
Savory Mushroom Bread Pudding
Swiss Chard, Glace
Williams Selyem, Eastside Road, Pinot Noir, Russian River Valley, California