What food do you like pairing with an (young & aged) Oregon pinot noir? Would appreciate any recipes:-)
Pork or chicken off the top of my head. Either on the grill with some liberal herbal spicing.
Fromage D’Affinois, a gooey Brie cheese that is remarkably harmonious with OR pinot. A rich Brie flavor with a nice floral lift.
Wild Pacific Salmon
A great recipe to accompany Oregon pinot: Salmon Pinwheels Recipe | EatingWell
Agree with salmon. Copper River just arrived…
Wild Pacific King Salmon
Cedar planked Salmon.
I used to always drink PN with salmon. Then I did some side by side comparisons: a Burgundy or OR PN alongside a crisp, flavorful white such as Montlouis Sec or Assyrtiko. So far, there has always been agreement that the white is FAR better with the salmon. The salmon always strips the PN of its fruit and leaves it tasting much less complete. The whites just taste like themselves, in a very good way, and also cleanse the palate a lot better. I suggest that the open minded try the comparison. You might be surprised at what you find.
I’m sure there are many other foods that will pair a lot better, such as many different chicken preparations or duck.
Sudan Farms rack of lamb. With morels if possible.
Low Country Boil - here is a solid recipe: Dave's Low Country Boil Recipe. Had it last summer with a 2011 Bergström Shea Vineyard Pinot, and it was heavenly.
Seared duck breast with greens and hazelnuts.
P Hickner
Doug I’m with you on the salmon. I always feel like pinot doesn’t pair as well with salmon as conventional wisdom suggests.
Pan seared pork with herbs and a side of wild rice and mushrooms for me 
I think a roast sweet potato as a side is a fantastic pairing.
This recipe is great. The bright acids of OR pinot are a good foil for the rich black cod, and the hazelnuts work well with the wine, too.
Pizza. Another glass of Oregon Pinot, burgers, steak. I’m not a big salmon eater but my buddy Dave does an amazing grilled salmon that worked great with some Oregon PN last time we got together. I like pork loin, especially in a light marinade, with more structured years’ pinots. Just my palate though.
I especially like grilled/planked/poached Pacific salmon with thyme paired with older more mature OR PNs (or from certain producers that deliver a less fruit-driven style); not as much if they are still primary - that sits better with lamb chops for me. Or duck.
I’ve had success with Duck http://www.wineberserkers.com/forum/viewtopic.php?p=1115601#p1115601
and with Beef http://www.wineberserkers.com/forum/viewtopic.php?p=1202096#p1202096
But producer style, site and vintage will play a big role here as tannin and acid dictate the pairing.
Chef Jack Czarnecki got it right when he realized how wonderful Oregon mushrooms and Pinot are together. He pulled up stakes in Reading, PA, closing the shroom-centric restaurant that had been in his family since 1916, moved to the Willamette and expanded the family’s culinary tradition.
I’ve got a soft spot for King Salmon and Pinot, but fowl and beast work well too. Heavy on the wild mushrooms please.
RT