Blue Mountain Pinot Noir and Food Pairing Review
Blue Mountain Pinot Noir, from the Okanagan Valley in British Columbia, is a beautiful example of excellent Canadian Wine. Deep garnet in colour, this wine has some amazing black cherry and blue berry aromas. On the palate you’ll find vanilla, cassis and cherry, followed by a spicy finish. This silky red wine comes highly recommended, and will pair well with the following foods.
Pinot Noir Wine and SalmonThe Salmon industry is big business in British Columbia and Blue Mountain Pinot Noir is a great companion to any Salmon dish. Pinot Noir and Salmon work great together as Salmon is a rich fish that requires Pinot Noir’s bright acidity to cut through it. With lots of black cherry and cassis flavours, you’ll find this is the best wine with salmon.
Blue Mountain Pinot Noir Wine and Rotisserie ChickenBlue Mountain Pinot Noir goes great with the sweet and earthy outside skin of rotisserie chicken. The dark red fruit flavours of this Pinot Noir are slightly sweet, while the aromas of this wine are heavenly with the juicy chicken flavours. The body of this Okanagan Pinot Noir is not overwhelming when paired with this succulent chicken, meaning the chicken will shine, rather than drown when paired with this wine.
Biryani and Wine PairingBiryani is a rice based dish that contains meat, fish, vegetables or eggs. You really need a versatile wine or food friendly wine to pair up with this ethnic dish and the fruity Blue Mountain Pinot Noir is just the match. With its spicy finish, this Pinot Noir will go great with any spice that’s been tossed in this dish, and the body of the wine will hold its own against most ingredients (such as fish, hare, venison, lamb, or fried onions) that may be included.
Blue Mountain Pinot Noir Wine and Grilled TunaWhile Tuna isn’t overly rich and oily like Salmon, it is meaty yet delicate. Blue Mountain Pinot Noir has a body that will not overpower the grilled tuna, and the vanilla flavours and bouquet go amazingly well with the charred nature of the fish flesh. Furthermore, the zippy acidity, along with the cherry and spice, will have this delicious dish swimming in your mouth.
Written by: Joel Baxter