Eat This Drink That - With Pinot Noir

August's Eat This, Drink That! 

Pinot Noir lovers rejoice! This month is all about Pinot Noir and some fantastic dishes that pair with this versatile wine! This varietal can pair with almost any dish – from light poultry dishes, to red meat to vegetarian dishes and even fish! We have your Pinot cravings covered with our range of dry and earthy to rich and sweet Pinot Noirs!

A pleasing mix of black cherry, cola, strawberry, plum, and soft tannins.The wine is a light ruby red color. The aromas of huckleberry and blueberry permeate from the glass. The wine is fruit forward and has soft tannins. Serve with canapes! A fantastic entertaining wine your friends and family will love!

Delicate yet fruity Pinot Noir from France! Flavours of raspberry and red currant with subtle notes of spice on the finish. Pairs perfectly with roasted poultry or pork tenderloin.

“This Cuvée of Chardonnay and Pinot Noir has elegant aromas, is rich and full on the palate with a pleasant, lasting mousse. Sophora exhibits an array of ripe fruit flavours and vibrant citrus combined with delicate yeasty characters and a naturally balanced acidity to produce a luscious style of sparkling wine.” Jane De Witt, Winemaker

A pleasing mix of black cherry, cola, strawberry, plum, and soft tannins. Best paired with a juicy cheeseburger, or grilled salmon!


Wild Mushroom and Burrata Brushetta

Recipe type: Appetizer
Serves 8 people

Wild Mushroom and Burrata Bruschetta

Wine pairing: Les Rafelieres Pinot Noir

French Pinot Noir and Mushrooms are a classic pairing because they both have that slightly earthy flavour.  This French Pinot, although a bit more modern in style, is fruity yet maintains a touch of that earthy charm.  It is light and dry, which balances nicely with the soft burrata flavours as well.


  • 1 pound shiitake mushrooms, stems discarded and caps quartered
  • 1 pound cremini mushrooms, quartered
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons chopped rosemary
  • 1 teaspoon finely grated lemon zest
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 16 slices of baguette bread (from a long loaf), about 1/3 inch thick
  • 1 pound burrata cheese, cut into 16 slices


  • In a large bowl, toss the mushrooms with the garlic, rosemary, lemon zest and the 1/2 cup of olive oil and let stand for 1 hour
  • Light a grill. Spread the mushrooms on a lightly oiled perforated grill tray and season with salt and pepper. Grill over moderately high heat, stirring occasionally, until browned, about 8 minutes. Brush the bread with oil and grill, turning once, until toasted, 1 minute.
  • Top the toasts with the mushrooms. Top each with a slice of burrata and serve.


Salmon Citrus Salad with Avocado

Recipe type: Entrée
Serves 2-4

Salmon Citrus Salad with avocado

Wine Pairing: Sophora Sparkling Cuvee

Salmon and Avocado have a slight oiliness and the fresh acidity making the sparkling a perfect counter to balance this texture.  The Pinot Noir in the blend contributes a bit of weight and more intense red apple flavours, which compliments the more powerful flavourful fish like salmon.


For the salad:

  • 8 ounces raw, wild caught salmon
  • 1 1/2 tablespoons grapeseed oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 12 ounces spring greens, baby spinach or romaine (whatever your favorite is!)
  • 2 cara cara oranges, segmented
  • 1 blood orange, segmented
  • 1 pink grapefruit, segmented
  • 1 to 2 avocados, thinly sliced (depends on how much you want!)
  • ½ large shallot, very thinly sliced
  • ¼ cup crumbled feta cheese

For the dressing:

  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 lemon, juiced and zested
  • 2 garlic cloves, minced or pressed
  • pinch of salt and pepper
  • 1/2 cup extra virgin olive oilPreheat the broiler in your oven to high and set the oven rack about 6 inches below it.

Place the salmon on a baking sheet and brush it with the grapeseed oil. Season it with the salt, pepper and garlic powder.

Broil the salmon for 6 to 8 minutes, or until just opaque and flakes easily with a fork. If you're doing a large filet, broil it for 8 to 10 minutes, then check. The time will depend on the thickness of the filet!

To assemble the salad, toss together the lettuce with a pinch of salt and pepper, the orange segments, grapefruit, avocado and shallot. Drizzle with the vinaigrette. Sprinkle with the feta before serving.

Tomato Pesto Spaghetti

Recipe type: Entrée
Serves 4-6

Tomato Pesto Spaghetti

Wine Pairing: Cielo Pinot Noir

Italian wines go perfectly with Italian cuisine! The light, fresh Italian Pinot Noir with the crisp acidity pairs perfectly with the acidity of the tomatoes in this dish.  Neither are overwhelmingly flavourful, which is ideal when matching food with wine.


For the pasta:

  • 1 (16 ounce) package spaghetti pasta
  • 4 ripe tomatoes, chopped OR 1-2 pints cherry tomatoes, halved

For the Basil Pesto:

  • equipment: Food processor
  • 2 cup of fresh basil leaves, packed
  • ½ cup of freshly grated Romano or Parmesan cheese
  • ½ cup of extra virgin olive oil
  • 1/3 cup of pine nuts
  • 3 garlic cloves
  • salt and pepper to taste


For the Pesto:

  • Add the garlic and parmesan cheese and pulse several times.
  • Scrape down the sides of the food processor with a rubber spatula.
  • While the food processor is running, slowly add the olive oil in a steady small stream.
  • Occasionally stop and scrape down the sides of the food processor
  • Stir in salt and pepper to taste

For the pasta:

  • Bring a large pot of salted water to a boil over high heat.
  • Cook the spaghetti according to the package directions until it is al dente, or just tender with some texture to it.
  • Drain the spaghetti well, first reserving 1/4 cup of the cooking liquid.
  • Return the cooked and drained pasta to the pot along with the reserved cooking liquid.
  • Stir in the pesto and toss with tongs over low heat until the spaghetti is evenly coated.
  • Add the tomatoes at the last minute, toss gently, and serve immediately.

Tandoori Chicken

Recipe type: Entrée
Serves 8 people

Tandoori Chicken

Wine pairing: Mark West Black Pinot Noir

Anything with heat or spice requires some level of sweetness to balance the heat.  Wines that are too dry or too tannic end up tasting more alcoholic when paired with spice.  California Pinot Noirs have nice juicy, ripe and almost sweet fruit flavours, which make them the perfect Pinot for spicy dishes.  This Mark West Black Pinot Noir is no exception!


  • juice 2 lemons
  • 4 tsp paprika
  • 2 red onions, finely chopped
  • 16 skinless chicken thighs
  • vegetable oil, for brushing

For the marinade

  • 300ml Greek yogurt
  • large piece ginger grated
  • 4 garlic cloves, crushed
  • ¾ tsp garam masala
  • ¾ tsp ground cumin
  • ½ tsp chilli powder
  • ¼ tsp turmeric


Mix the lemon juice with the paprika and red onions in a large shallow dish. Create slits in each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
Mix all the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

Feel inspired? Read our other Eat This Drink That articles

September's Recipes (Volume 17) Bordeaux

August's Recipes (Volume 16) 90 Point Wines

July's Recipes (Volume 15) Sunshine Sippers

June's Recipes (Volume 14) Pinot Grigio

May's Recipes (Volume 13) Sauvignon Blanc

April's Recipes (Volume 12) New World Wines

March's Recipes (Volume 11) Old World Wines

February's Recipes (Volume 10) Spain & Portugal

January's Recipes (Volume 9) Merlot

November's Recipes (Volume 8) Big Reds

October's Recipes (Volume 7) Sparkling Wine

September's Recipes (Volume 6) Grenache & Cabernet Sauvignon

July's Recipes (Volume 4) BBQ Wines

June's Recipes (Volume 3) Rosé

May's Recipes (Volume 2) Chardonnay

April's Recipes (Volume 1) Sauvignon Blanc