Pinot Noir’s light, fruity flavour with earthy and herbal tones (think: cranberry, cloves, rose, cocoa) beautifully complements the gamey flavour of the meat, while the acid and sharpness of a good Pinot Noir balances the fat content of duck.

But it’s the divine mix of Pinot Noir and duck that truly is one of the greatest combinations in the world of food and wine. Roasted duck is a classic pairing for pinot noir. This particular recipe calls for a half-cup of red wine, so be sure to utilize the pinot you're pouring in the sauce to amp up the pairing potential even more. Like curiosity, virtuosity and grandiosity, Pinosity can be the refuge of the obsessive, the eccentric who can no longer enjoy a dinner without remarking about a particular Pinot’s total acidity, terroir or tannin level. Perfect for slow weekend cooking, you can make this recipe ahead of time by covering the legs with the marinade, and refrigerating overnight. A Vegetarian menu is also on offer, along with a great bar menu for all-day dining, share plates and kid-friendly dishes. Hugely Instagrammable, The Press Shop attracts a flurry of customers with an appreciation for both fine food and an excellent photo op.

This simple Duck Breast with Red Wine Sauce recipe is an ideal mid-week meal.

Simply caramelise sugar over high heat before pouring the wine into the pan and stirring. The often lighter-style, subtle tannins and awesome acidity give pinot noir a leg up when pairing with the likes of mushrooms, bacon, and even onions. There is an extensive wine list with many available by the glass.

The slice of ginger only adds to the pairing profile by bringing a warm flavor spice that joins with the wine's frequent aromatic favorites of cinnamon and clove. Get directions. While many people think of white wines first with fish, the rich taste and full-flavor profile of salmon require a wine with decent acidity and more tannin structure to handle the distinct flavor, texture, and fat of the fish. But the best part about this recipe is its delicious and simple Pinot Noir sauce.

Without a doubt, pinot noir tends to be lighter bodied than many of its red-wine counterparts (although significant, delicious exceptions do occur) and enjoys a more subtle tannin structure due to the thinner skin of the pinot noir grape itself.

The earth-driven profile of many of today's pinot noir wines makes it a natural for partnering with various mushroom dishes, be they mushroom risotto or a beautiful cut of beef topped with a mushroom sauce. Turn and cook for 2 minutes.

For the wine and chocolate advocates, this clever and tasty chocolate-covered strawberry recipe is a delight with a lighter-bodied pinot noir.

Pinot Noir’s medium body, fruit flavours  and earthy, herbal tones (think cranberry, cloves, rose, cocoa) beautifully complement the gamey flavour of the meat, with the acid and sharpness of a good Pinot Noir balancing the richness of the duck. Along with the classic pinot noir and cheese pairings of Brie, Camembert, Gruyère, and goat cheese, there is an exquisite assortment of out-of-the-box cheese adventures for partnering up with your favorite glass of pinot noir.

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