Beef Wellington
Silky pinot keeps the crust delicate while earthy aromatics match the mushrooms.
Cote de Nuits Burgundy Pinot Noir
Silky, earthy pinot with savory spice that lifts mushrooms and duck skin.
Body: mediumAcidity: mediumTannin: lowSweetness: dry Grape: Pinot Noir Region: Burgundy, France
About This Style
Cote de Nuits Burgundy Pinot Noir is a red built on Pinot Noir from Burgundy, France. Expect silky, earthy pinot with savory spice that lifts mushrooms and duck skin.
Pairing Principles
- Gentle tannin keeps pastry and duck fat silky rather than bitter.
- Earthy aromatics echo mushroom ragu and duxelles.
- Avoid: smoky barbecue, very spicy curries.
Signature Aromas
red cherryforest floorbaking spice
Plays Nicely With
Duck Confit
Elegant pinot lifts crispy duck skin and keeps the fat from feeling heavy.
Pappardelle with Wild Mushroom Ragu
Earthy pinot mirrors mushroom depth while keeping the pasta silky.
Steer Clear Of
smoky barbecuevery spicy curries
Featured Dishes
Beef Wellington
Silky pinot keeps the crust delicate while earthy aromatics match the mushrooms.
Duck Confit
Elegant pinot lifts crispy duck skin and keeps the fat from feeling heavy.
Pappardelle with Wild Mushroom Ragu
Earthy pinot mirrors mushroom depth while keeping the pasta silky.
FAQ
- What foods pair best with Cote de Nuits Burgundy Pinot Noir?
- Cote de Nuits Burgundy Pinot Noir shines with Beef Wellington; its structure matches the dish without overpowering it.
- How should I serve Cote de Nuits Burgundy Pinot Noir?
- Serve just below room temperature (around 60–64°F) to keep fruit lively and tannins smooth.
- When should I avoid pouring Cote de Nuits Burgundy Pinot Noir?
- Skip it with smoky barbecue, very spicy curries—those pairings tend to clash with its structure.
Adjacent Styles
Willamette Valley Pinot Noir
Earthy red with lifted cranberry fruit that plays beautifully with umami-driven dishes.
Chianti Classico
High-acid red with sour-cherry and herbal character; handles tomato and dairy richness.