Pinot Noir pairings: cheese, charcuterie & more

The best pairings for Pinot Noir

Pair it with	Why it works	Rule
GruyèreCheese	Nutty, sweet-savory crystals meet Pinot's red cherry and earth. The classic.	Match the weight
ComtéCheese	Brown-butter and hazelnut notes echo the wine's forest-floor side.	Match the weight
Aged GoudaCheese	Caramel and crunch against red fruit; the wine keeps the richness in check.	Acid cuts richness
BrieCheese	Mushroomy rind meets an earthy red. Serve the brie at room temperature.	Match the weight
TaleggioCheese	Washed-rind funk is tamed by bright acid instead of fought by tannin.	Acid cuts richness
Prosciutto di ParmaCured Meat & Seafood	Silky, salty ham and soft tannin: nothing to clash.	Fat tames tannin
Duck ProsciuttoCured Meat & Seafood	Rich, gamey duck is Pinot's favorite meat in any form.	Match the weight
Pâté de CampagneCured Meat & Seafood	Country pâté's herbs and pork fat are made for a Burgundy-style red.	What grows together goes together
Marinated MushroomsPickles, Olives & Briny	Earth meets earth; the wine's acid handles the marinade.	Match the weight
Dried CherriesFruit	Mirrors the wine's own fruit and bridges it to the cheese.	Salt loves sweet
WalnutsNuts & Seeds	Gentle bitterness and oil soften the wine's acid.	Contrast the texture

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Boards to pour Pinot Noir with

• Holiday Charcuterie Board
• Thanksgiving Charcuterie Board
• New Year's Eve Charcuterie Board

Why these work

• Match the weight Light with light, bold with bold. A delicate cheese disappears next to a heavy red; a pungent one flattens a crisp white.
• Acid cuts richness Bright acid in wine, fruit or pickles rinses butterfat off your palate, so the next bite of a creamy cheese tastes as good as the first.
• Fat tames tannin Tannin grips your tongue; fat and protein give it something softer to grab, so a firm red tastes smoother next to aged cheese or salami.
• What grows together goes together Foods and drinks from the same region grew up on the same tables, so Manchego and Rioja or Parmigiano and Lambrusco rarely miss.
• Salt loves sweet Salt makes sweetness taste rounder and sweetness makes salt taste less harsh, which is why ham and melon or blue cheese and honey work.
• Contrast the texture Crisp against creamy and chewy against crunchy keeps every bite interesting; bubbles do the same job in a glass.

Similar bottles: Beaujolais · Hard Cider · Champagne & Prosecco · Chardonnay

Planning Thanksgiving & Friendsgiving? See the full board plan.

Planning Christmas & Holiday Parties? See the full board plan.

Pinot Noir pairing questions