Food Suggestions

The following dishes go well with Pinot Noir, Coteaux du Grésivaudan, Domaine Finot 2017 (JU1401)

Tomme de Savoie

Tomme de Savoie

Made in Savoie from milk from cows that have grazed on mountain pastures, this is a nutty, subtle cheese with a grey-brown rind. It would marry well with aromatic, fruity whites such as pinot grigio or viognier and lighter-style reds from gamay or pinot noir.
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Avocado with Prawns

Avocado with Prawns

This retro classic calls for light dry wines such as Muscadet or sauvignon from the Loire or New Zealand or South Africa. Dry sauvignon-semillon blends would work well as would Italian pinot grigio.
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Charcuterie

Charcuterie

Almost anything goes, though whites with high acidity (to cut through the fat) and vibrant, juicy reds work best.
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Cooked Meats

Cooked Meats

The simplicity of plainly cooked unadorned cooked meat shows off wine to its full advantage. Whites and reds work equally well. Think about what you may serve as an accompaniment when making your selection.
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Salmon Fillet with Lentils

Salmon Fillet with Lentils

When oven-roasted and served on a bed of wine-braised lentils, salmon turns into something of a comfort dish which calls for a red wine with enough acidity and fruit to cut through the flavours of the dish. Claret or pinot noir would be a good choice; in whites, opt for full-bodied whites such as those from the south of France or an elegant Alsace riesling, for example. Don't miss our recipe for Roast Salmon Fillet with Wine-Poached Lentils.
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Cold Meats

Cold Meats

The simplicity of plainly cooked, unadorned cooked meat shows off wine to its full advantage. Whites and reds work equally well. Think about what you may serve as an accompaniment when making your selection.
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Pheasant

Pheasant

Though not as assertive in flavour as other feathered game, pheasant nonetheless calls for spicy richness in the wines that accompany it. The savoury character of Rhône syrah and Italian sangiovese work particularly well. More delicate dishes might be served well by a good red Burgundy or a New World pinot.
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Rabbit

Rabbit

Rabbit is making something of a comeback and can be a wonderful meat. Pinot noir marries beautifully, or opt for a lighter gamay.
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Roast Veal

Roast Veal

Simply cooked veal is a real treat and as with other roast meats is deserving of your best bottles. Whites or reds can go well. Opt for gently oaked chardonnays, rich Alsace whites and in reds, anything from gently fruity pinots or fragrant cabernet-based wines, to more gamey flavoured Châteauneufs or Barolos. Older bottles from reserves would be shown off to their best.
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Mushroom Linguine

Mushroom Linguine

The type of mushrooms used in the dish will have an impact on the choice of wine. Wild mushrooms have quite assertive, earthy flavours that can be particularly well matched by wines made from pinot noir.
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Wild Mushroom Risotto

Wild Mushroom Risotto

The subtle earthy flavours of wild mushrooms encased in a creamy risotto will marry well with whites and reds and of course have a natural affinity with Italian wines. Pick reds with soft tannins such as those made from the gamay or pinot noir grape or plump for the reds of northwest Italy. For whites, authentic pinot grigio (or gris) would work a treat.
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