Favorite food to go with aged Pinot?

WINE TALK
1

Looking for suggestions!

Thanks,
Noah

2

Duck breast, capon, squab, bresse chicken, cheese

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3

Duck is the correct answer here, I think.

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4

Wild mushrooms work for me for most older Pinot Noirs. Betond that it does kind of depend upon where the wine is from. Duck is probably my next closest choice for a universal food with older Pinot.

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5

Like the duck breast idea with a berry sauce. Also have done a cassoulet. For the latter the richness of the dish is cut by pinot acidity.

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6

My go to is mushroom risotto.

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Simple comte, mushrooms, sausages. I donā€™t like duck generally. Duck is yuck.

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8

Iā€™ve had your duck with berry sauce. And itā€™s delicious!

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9

Iā€™m with the universe here; duck and wild mushrooms. A couple of mentions of duck breast, but Iā€™m more with the thigh / leg quarter.

A dark fruit sauce that isnā€™t sweet is a great complement. Sour cherry is a fantastic accompaniment.

Even Peking Duck, very easy on the hoisin.

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10

The wine Iā€™m thinking of opening is a 1983 Calera Pinot. Bought it here on Commerce Corner and it looks to be in impeccable condition. Iā€™ve mostly had good luck with older West Coast Pinot and Iā€™m looking forward to trying this one.

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11

A slightly different take . . .
Older Pinot is about texture and nuance so I would say almost anything that would go with red wine that is done simply. No rubs, pepper, hot sauces or anything that might detract from those two elements. Simple preparations, for instance, pasta with butter.
What I look for is a sort of ā€œblank slateā€ dish that allows the wine to shine.
I will never forget a ā€˜69 Volnay with cheese soufflĆ© . . .

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12

Roast chicken and mushroom risotto come to mind first

But as Jim says, almost any not overly spiced meat would work well. Salmon too.

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13

Macaroni & Cheese. Baked Chicken Drumsticks.

14

Duck or chicken with some morel mushrooms or black truffle worked in is perfect if weā€™re talking Burgundy. I might go in a different route now that you mention itā€™s Calera. Calera has some Burgundian attributes no doubt and can sometimes pass for it blind, but it also has its own fairly distinct profile (sweeter, juicier, lots of orange peel) and 1983 might also be a bit long in the tooth for it. (Which Calera vineyard is it?) I would go lighter (e.g., chicken over duck, or perhaps even something like omelets).

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Jensen

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SoufflĆ© is a great call. Easy to make, but elegant, and a great wine match. I went through a period of making them often but itā€™s been a while. Thanks for the reminder!

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17

I love a baked sweet potato as a side with Pinot. Canā€™t speak to how age would change the dynamic.

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This shocks me. I love sweet potatoes cooked all kinds of ways, but generally avoid them with wine because the sweetness clashes for me. Maybe youā€™ll embolden me to try again.

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19

For me, any kind of Red Burgundy with duck, chicken, mushrooms, etc.

Aged grand crus or premier crus with beef also.

Younger and simpler Burgs that have fresh fruit and good acidity with salmon.

White burgs with cheese.

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20

Agree with mushrooms and chicken, can only add rainbow trout and steelhead.