Pinot Noir’s works beautifully with a range of meaty dishes, thanks to its combination of bright acidity, subtle tannins, and complex fruit and earthy flavours. Whether you’re enjoying beef, game, or poultry, it’s balanced structure enhances the natural richness of meats without overpowering them.

Beef
Whether braaied (barbecued) or slow-cooked in a classic Bourguignon style, Pinot Noir’s acidity cuts through the richness and fat of the beef. When braaied, the smoky, caramelized exterior and juicy interior are complemented by Pinot’s fruitiness, while the wine’s acidity refreshes the palate between bites. In a beef Bourguignon, where the dish’s hearty, savoury notes are amplified by the red wine braise, Pinot’s earthy qualities match the richness and enhance the depth of flavour. Its gentle tannins help balance the fat, creating a smooth, elegant pairing.

Casseroles & Venison
Pinot Noir shines with slow-cooked casseroles and game meats like venison. Its earthy undertones, often with hints of truffle, mushrooms, or forest floor, pair exceptionally well with the richness of casseroles. The wine’s bright acidity keeps the dish from feeling too heavy, while its subtle spice and fruit notes enhance the depth of the ingredients. With venison, Pinot’s lighter body and soft tannins balance the gamey flavours without overwhelming them, and the wine’s complexity harmonizes with the robust, slightly wild taste of the meat.

Duck (or any Game Bird)
The rich, savoury flavours of duck, whether roasted, confit, or seared, are beautifully complemented by Pinot Noir’s fruitiness and subtle tannins. The natural fat content of duck pairs well with the wine’s acidity, cutting through the richness and refreshing the palate. The fruit-forward nature of Pinot, (red cherries or raspberries notes), creates a delicate contrast to the savoury qualities of duck, making each bite feel balanced and nuanced. The same goes for other game birds like quail or pheasant, where the wine enhances the rustic flavours.

Roast or Miso Chicken
Pinot Noir’s soft structure pairs perfectly with both the umami flavors of miso and the crispy, savuory notes of roast chicken. Roast chicken, with its golden, crispy skin and juicy meat, benefits from the wine’s acidity, which balances the dish’s richness and adds freshness. Miso-marinated chicken, with its savoury umami profile, finds a perfect partnership with Pinot Noir, whose earthy and fruity qualities enhance the depth of flavour without overpowering the dish.

Charcuterie Board
Filled with cured meats like salamis, prosciutto, and smoked ham, is a great match for Pinot Noir’s bright acidity and red fruit notes. The wine’s acidity cuts through the saltiness of the meats, while its fruit-forward profile balances the savoury, smoky flavours. The subtle tannins and earthy undertones of Pinot provide a well-rounded experience, enhancing the flavours of not only the meats but also the accompanying elements like cheeses, olives, and bread. It’s a versatile pairing that brings out the best in the cured meats without overwhelming their delicate textures.

Other Carnivorous Pairings
It’s light body and complexity also make it a great companion for lamb, pork, or veal. Its ability to balance richness and refresh the palate makes it a go-to wine for carnivorous fare that features layers of flavour and texture.

Pinot Noir balances richness with acidity, enhance earthy flavours, and add complexity through its fruit-forward profile and soft tannins, elevating the meal while maintaining harmony on the palate.