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Happy National Pinot Noir Day

Now I am not a true wine lover. But with that said, I do enjoy cooking with it. So let’s crack open a bottle and have a glass together. I hope you enjoy the recipes attached.

Pinot Noir’s origin and history can be traced back over a thousand years. Here’s a more detailed overview:

  1. Ancient Beginnings: The exact origin of Pinot Noir is unclear, but it is believed to have ancient roots in the Burgundy region of France. It is thought to be a mutation of the wild grape Vitis vinifera. The name “Pinot” comes from the French word “pin,” meaning pine, due to the grape’s tightly clustered, pine cone-like bunches.
  2. Medieval Burgundy: By the Middle Ages, Pinot Noir was well-established in the Burgundy region. Monks in Burgundy’s monasteries played a significant role in cultivating and improving the grape, helping to refine winemaking techniques and expand its popularity.
  3. Spread to Champagne: Pinot Noir was also grown in the Champagne region of France, where it played a crucial role in the production of sparkling wines. Its structure and acidity made it a valuable component in the blend of Champagne wines.
  4. Global Migration: Pinot Noir’s reputation spread beyond France. It was brought to other European regions, such as Germany and Italy, and eventually made its way to the New World through European colonization.
  5. California and Oregon: In the United States, Pinot Noir gained prominence in California, particularly in regions like the Russian River Valley and Sonoma. In the 1960s and 1970s, a surge of interest in quality winemaking led to a focus on Pinot Noir in Oregon’s Willamette Valley.
  6. New Zealand and Beyond: Pinot Noir’s success extended to other New World regions, such as New Zealand, where it thrived in cooler climates, producing wines with distinct fruit flavors.
  7. Challenges and Rewards: Pinot Noir’s thin skin and susceptibility to disease make it a challenging grape to cultivate. However, when grown in the right conditions and carefully tended, it can produce wines of exceptional complexity, reflecting both the grape’s character and the terroir where it’s grown.
  8. Modern Trends: Today, Pinot Noir is celebrated for its ability to express nuances of both fruit and terroir. It has become a popular choice among wine enthusiasts and collectors, known for producing elegant and age-worthy wines.

In essence, Pinot Noir’s journey spans centuries and continents, evolving from its humble beginnings in medieval Burgundy to becoming a global star among wine grapes. Its history is intertwined with winemaking traditions, cultural influences, and the pursuit of crafting exceptional wines.

One popular recipe that incorporates Pinot Noir is “Coq au Vin,” a classic French dish. Here’s a simple version of the recipe:

Coq au Vin with Pinot Noir:

Ingredients:

  • 1 whole chicken, cut into pieces
  • 1 bottle (750ml) of Pinot Noir
  • 8 ounces (225g) of mushrooms, quartered
  • 4 slices of bacon, chopped
  • 1 onion, chopped
  • 2 carrots, peeled and sliced
  • 2 cloves of garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 1 bouquet garni (a bundle of herbs like thyme, parsley, and bay leaf, tied together)
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions:

  1. In a large bowl, marinate the chicken pieces in the Pinot Noir for at least 2 hours or overnight in the refrigerator.
  2. Remove the chicken from the marinade and pat it dry with paper towels. Strain the marinade and set it aside.
  3. In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
  4. Add the butter and olive oil to the pot. Brown the chicken pieces on all sides, working in batches if necessary. Remove the chicken and set it aside.
  5. In the same pot, add the chopped onion, carrots, and mushrooms. Sauté until the vegetables are softened and slightly caramelized.
  6. Sprinkle the flour over the vegetables and stir to coat. Cook for a minute to eliminate the raw flour taste.
  7. Gradually pour in the strained marinade and chicken broth, stirring to combine. Add the minced garlic and bouquet garni. Season with salt and pepper.
  8. Return the chicken pieces and cooked bacon to the pot. Bring the mixture to a simmer, then cover and cook over low heat for about 1.5 to 2 hours, or until the chicken is tender.
  9. Once the chicken is cooked, remove it from the pot and keep it warm. Simmer the sauce over medium heat until it has thickened and reduced slightly.
  10. Remove the bouquet garni and discard. Taste the sauce and adjust the seasoning if needed.
  11. Serve the Coq au Vin over cooked egg noodles, mashed potatoes, or crusty bread. Garnish with chopped fresh parsley before serving.

Coq au Vin is a rich and flavorful dish that perfectly showcases the depth and complexity of Pinot Noir. The wine-infused sauce adds a luxurious touch to the tender chicken and vegetables. Enjoy your culinary creation with a glass of Pinot Noir on the side!

One delightful dessert that features Pinot Noir is “Red Wine Poached Pears.” This elegant and flavorful dessert is a perfect way to end a meal. Here’s how you can make it:

Red Wine Poached Pears:

Ingredients:

  • 4 ripe pears (Bosc or Anjou), peeled and cored
  • 1 bottle (750ml) of Pinot Noir
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • 4-6 whole cloves
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • Whipped cream or vanilla ice cream for serving (optional)

Instructions:

  1. In a large pot, combine the Pinot Noir, granulated sugar, cinnamon stick, whole cloves, vanilla extract, and orange zest. Stir to dissolve the sugar.
  2. Place the peeled and cored pears into the pot, making sure they are fully submerged in the wine mixture.
  3. Bring the liquid to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and let the pears simmer for about 20-25 minutes, or until they are tender when pierced with a fork.
  4. Carefully remove the poached pears from the liquid and set them aside. Continue simmering the wine mixture for an additional 10-15 minutes, or until it has reduced and thickened to a syrupy consistency.
  5. Remove the pot from heat and strain the wine syrup to remove the cinnamon stick and cloves. Discard the spices.
  6. To serve, place a poached pear on a dessert plate and drizzle with the reduced wine syrup. Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  7. Garnish with additional orange zest or a sprinkle of powdered sugar, if desired.

Red Wine Poached Pears combine the rich flavors of Pinot Noir with the natural sweetness of pears, resulting in a sophisticated and visually appealing dessert. The wine-infused syrup adds complexity and depth to the dish, making it a wonderful treat for special occasions or intimate gatherings. Enjoy with a glass of the same Pinot Noir used in the recipe for a harmonious pairing.

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