Foragers, Fishermen, and Friends: Pinot Noir Pairings
In the Foodie Frenzy Seminar during World of Pinot Noir 2015, we enjoyed the creative pairing of foodie bites with Pinot Noirs from California’s Central Coast to Oregon’s Willamette Valley. Thanks to the chefs, wine makers, foragers, fishermen, and wine friends who participated in this foodie-friendly forum.
Earthy Mushroom Cuisine with Bacara Resort
Mushroom Pinot Noir pairings
- Roasted Marinated Royal Trumpet Mushroom wrapped in Parma Prosciutto
- Hand-made Wild Mushroom Tortellini Grande with Smoked Mozzarella
- Garden Thyme Jus Braised Beef Short Rib and Abalone Mushroom Crostini with petite arugula and Aged Balsamic
Paired with Pinot Noirs from Gainey Vineyard in Santa Ynez Valley, Bouchaine Vineyards in Carneros south of Napa, and Left Coast Cellars in Oregon’s Willamette Valley.
Exciting Sea Urchin Cuisine with Chef Chris Turano
Sea Urchin Pinot Noir pairings
- Grilled Crostini with Uni, Lardo and Crisp Prosciutto
- Sweet Corn Polenta, Oregon Black Truffle, Uni, Maldon Sea Salt
- Cauliflower Puree, Crispy Chinese Sausage, Uni
Paired with Pinot Noirs from Rocky Point Cellars in Oregon’s Willamette Valley, Buellton’s Hitching Post Wines, and Zotovich Cellars from Lompoc.
